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Flavorful Smoked Brisket Burnt Ends Texas Style Easy Recipe Guide

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This recipe delivers authentic Texas-style smoked brisket burnt ends with a perfect balance of smoky, sweet, and savory flavors. It features a simple dry rub, a homemade BBQ glaze, and a low-and-slow smoking method for tender, caramelized burnt ends.

Ingredients

Scale
  • 3 to 4 pounds trimmed brisket point (fattier part, perfect for burnt ends)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper (freshly ground)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • ½ cup BBQ sauce (Texas-style recommended, e.g., Stubb’s Original)
  • ¼ cup honey
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Oak and hickory wood chunks or chips for smoking
  • Optional: splash of beef broth or water for moisture during smoking

Instructions

  1. Trim excess fat from the brisket point, leaving about ¼ inch for moisture and flavor. Cut into roughly 1.5-inch cubes.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl. Generously coat all brisket cubes with the dry rub and let rest for at least 30 minutes at room temperature.
  3. Preheat smoker to 225°F (107°C). Add oak and hickory wood chunks for smoke. If using charcoal grill, set up for indirect heat with wood chips wrapped in foil.
  4. Place brisket cubes on smoker grate spaced apart. Smoke for about 3 hours or until internal temperature reaches 165°F (74°C) and bark forms.
  5. Whisk together BBQ sauce, honey, melted butter, apple cider vinegar, and Worcestershire sauce to make the glaze.
  6. Transfer cubes to a disposable pan, pour BBQ glaze over, and stir gently to coat evenly. Cover pan tightly with foil.
  7. Place covered pan back on smoker and cook for another 1.5 to 2 hours until meat is tender, caramelized, and internal temperature reaches 195°F to 205°F (90°C to 96°C).
  8. Let burnt ends rest for 10 minutes before serving to allow juices to redistribute and glaze to set.

Notes

Maintain steady smoker temperature around 225°F for best results. Avoid opening smoker too often to keep heat and smoke consistent. If glaze thickens too much during cooking, add a splash of beef broth or water to loosen. Let burnt ends rest before serving for optimal juiciness. For gluten-free, verify BBQ sauce ingredients. Can substitute honey with maple syrup or molasses for glaze variation.

Nutrition

Keywords: smoked brisket, burnt ends, Texas style, BBQ, smoked meat, brisket recipe, backyard barbecue, smoked brisket burnt ends

Find it online: https://cheerycrisp.com/flavorful-smoked-brisket-burnt-ends-texas-style-easy-recipe-guide/