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Crispy Smoked Brisket Burnt Ends Recipe Easy Perfect Smoky Flavor

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This recipe delivers crispy, smoky burnt ends with a perfect balance of sweet and spice. Ideal for backyard gatherings, it features a tender interior with a caramelized crust.

Ingredients

Scale
  • 5 pounds beef brisket point cut (well-marbled for juicy burnt ends)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup barbecue sauce (e.g., Stubbs Original)
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • Wood chips or chunks for smoking (preferably hickory or oak)
  • Aluminum foil
  • Optional: yellow mustard (as a binder for the rub)

Instructions

  1. Trim any excess fat from the brisket point, leaving about 1/4-inch fat cap for moisture. Pat the meat dry with paper towels. Optionally, rub a thin layer of yellow mustard all over the brisket to help the seasoning stick.
  2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Generously season the brisket on all sides with the rub, pressing it in gently to adhere.
  3. Preheat your smoker to 225°F (107°C). Add wood chips or chunks for smoke—hickory is preferred. Place the brisket fat side up on the smoker grate. Insert a meat thermometer probe into the thickest part of the meat. Smoke until the internal temperature reaches 190°F (88°C), about 4 to 5 hours.
  4. Remove the brisket and wrap it tightly in aluminum foil. Let it rest for at least 1 hour to allow the juices to redistribute.
  5. Unwrap the brisket and cut into 1-inch cubes, preserving the bark on each piece.
  6. In a mixing bowl, combine barbecue sauce, brown sugar, melted butter, and apple cider vinegar. Stir well until smooth.
  7. Toss the brisket cubes in the glaze until well coated. Spread them out in a foil pan or disposable aluminum tray and return to the smoker at 250°F (121°C). Smoke until the sauce is sticky and caramelized and the edges are crispy, about 45 minutes to 1 hour. Monitor closely to avoid burning.
  8. Remove from the smoker and let cool for 5-10 minutes before serving. Optionally, finish under a hot broiler for 2-3 minutes if the bark isn’t crispy enough.

Notes

Use a meat thermometer to ensure perfect doneness. Resting the brisket wrapped in foil is crucial for juicy burnt ends. Avoid over-saucing early to maintain a crispy bark. Hickory or oak wood chips provide classic smoke flavor; apple wood offers a sweeter smoke. For oven method, slow-cook brisket at 250°F wrapped in foil, then broil burnt ends with sauce for crispiness.

Nutrition

Keywords: brisket burnt ends, smoked brisket, barbecue, smoky flavor, crispy burnt ends, backyard barbecue, smoked meat

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