Burnt Ends: Homemade Beef Brisket Burnt Ends Recipe
Written by MasterClass
Last updated: May 2, 2024 • 6 min read
It seems like burnt ends—the charred, chewy edges of a smoked brisket—are always the first to go at any BBQ joint or cookout. Here’s how to make them at home.
Learn From the Best
What Are Burnt Ends?
Burnt ends are the tough, drier end parts of the brisket, also known as the “ridge” piece of the brisket point, that chefs trim away and serve as is, or re-smoke or braise until soft. Burnt ends are a hallmark of St. Louis– and Kansas City–style barbecue, but you can find them in most barbecue restaurants from Texas to Memphis.
Depending on which part of the brisket they come from, a plate of burnt ends may include pieces of denser, leaner meat as well as melty, velvety fat, all encased in deeply charred and crispy smoked bark.
What to Serve With Burnt Ends
Originally given away for free as scraps, burnt ends are now a sought-after appetizer in their own right. Here’s what to serve with barbecue’s humblest cut:
- Baked beans: The saucy sweetness of Southern-style baked beans is the perfect complement to the intense smokiness of burnt ends, both in flavor and texture.
- BBQ sauce: The tough texture of most burnt ends makes them an ideal vehicle for slathering in barbecue sauce, which adds moisture and balances the smoky flavors with sweetness and spice.
- Mac and cheese: This creamy barbecue side dish staple provides a pleasing contrast to burnt ends. If you already have a smoker going, try smoked mac and cheese.
3 Tips for Making Burnt Ends
You can make burnt ends one of two ways: for an intensely smoky, chewy burnt end, trim the point off of a finished smoked brisket and return it to the smoker for an even longer cook. For a saucy, caramelized “burnt end,” dice smoked brisket into bite-sized pieces and coat with barbecue sauce, then return them to the smoker until cooked to your preferred consistency. Here’s what else to know:
- 1. Purchase a point cut for a full batch of burnt ends. The brisket point (sometimes called the deckle or second cut) features extensive fat marbling and a lot of connective tissue. That fat and connective tissue make the irregularly shaped point ideal for burnt ends. Opt for packer brisket for a cut that yields less burnt ends but more traditional sliced brisket.
- 2. Use other kinds of meat. Brisket is traditional, but you can make imitation burnt ends using most cuts of meat. For pork belly burnt ends, coat large cubes of pork belly with your rub of choice and smoke for two hours. Once the fat has rendered and the edges have caramelized, transfer the pork belly to an aluminum pan and top it with brown sugar and butter. Return the belly to the smoker for another two hours for chewy, sticky bites of tender, charred fat.
- 3. Maximize smoky flavor with the right wood chips. Hickory wood is one of the more popular choices for longer cooks of red meat. The chips burn clean but give the meat a strong flavor and smokiness comparable to bacon. Learn more about hickory wood.
Homemade Beef Brisket Burnt Ends Recipe
makes
prep time
5 mintotal time
12 hr 5 mincook time
12 hrIngredients
Note: The total time does not include 1 hour of inactive time.
- 1
In a small bowl, combine the salt, pepper, and paprika.
- 2
Starting with the fat-side down, slather the meat with the mustard, Worcestershire sauce, hot sauce, or a bit of water, getting the surface just wet enough for the rub to stick.
- 3
Spread the salt, pepper, and paprika rub across the brisket from side to side in an even layer until covered. Keep an eye out for any gaps or imperfections in the surface of the meat as you go, and avoid filling deep pockets with salt and pepper. Gently pat the rub into the meat once you’ve finished.
- 4
With the meatier side still facing up, cup your free hand along one edge of the brisket. Pour the rub directly into your hand and press it onto the sides of the brisket evenly.
- 5
Repeat on the other side, then flip the brisket over, so it’s fat-side up. Apply the slather to the fat side, then sprinkle the rub on top, patting it in at the end. Allow the brisket to rest at room temperature for 30–40 minutes. The meat will begin to absorb the rub, and the salt will start drawing out the internal moisture during this prep time.
- 6
While your beef brisket sits at room temperature, bring the smoker’s temperature to a consistent 255 degrees Fahrenheit.
- 7
Place the brisket in a foil pan, then place the pan in your smoker with the point closest to the fire source and shut the lid.
- 8
Leave the brisket undisturbed for the first three hours of the cook time, maintaining a constant temperature of 255 degrees Fahrenheit and clean, light smoke with a bluish hue.
- 9
After three hours, open your smoker and check in on the brisket. By this point, it should have a mahogany hue and a consistent bark. (If the beef brisket looks like it’s burning, if the bark is splotchy, if it’s turning dry and crisp in places, or if the fat is already starting to render, cut back on the heat.)
- 10
Before closing your smoker, spritz the drier, vulnerable edges of the brisket to cool them off.
- 11
Unless your fire has already been running too hot, raise the temperature to 260–265 degrees Fahrenheit and continue cooking the brisket for another three hours. Check on the brisket and spritz it with water hourly.
- 12
After approximately six hours, your brisket will hit a stage known as the stall. It’s a product of evaporative cooling: Once the internal temperature of the brisket hits around 165 degrees Fahrenheit, the muscles will start to tighten up, forcing moisture to the surface of the meat and thus, cooling down the brisket.
- 13
Increase the cooking temperature to 280–285 degrees Fahrenheit, right before the stall. Don’t worry about burning the brisket—the moisture rising to the surface will counteract the higher heat. Cook for approximately one hour at this temperature, then lift the brisket and check for stiffness. If it bends at the edges, that’s a good sign you’re through the stall.
- 14
Once you’re through the stall, it’s time to decide when the brisket is ready to wrap. One telltale sign is the bark—if it’s starting to crack in places, that means the fat is rendering. Here’s how to wrap smoked brisket.
- 15
Once you’ve wrapped the brisket in aluminum foil or butcher paper, return it to the smoker with the pointed end closest to the fire. At this point, the brisket won’t take on any more flavor from the smoke, so concentrate on the temperature rather than maintaining a clean fire.
- 16
Cook the brisket undisturbed for approximately three hours at 275–285 degrees Fahrenheit, then gradually allow the temperature to taper off for another hour as your cook gets closer to the end.
- 17
Using a towel to protect your hands, pick up the brisket and carefully move your fingers up and down its length, checking for tenderness. It’s important to keep checking on the brisket at regular intervals at this point, roughly every 15 minutes or so. As the collagen continues to break down and the fat continues to render, the brisket will become more fork-tender soft and pliable, but if you leave it on the smoker for too long, it will overcook. Better to pull it too soon than leave it on too long. If the brisket feels loose and somewhat flexible in your hands, even a bit jiggly, it’s done.
- 18
Once you’ve pulled the brisket, allow it to rest in its wrapping for about 30 minutes.
- 19
Unwrap the brisket, and cut it into 2-inch cubes.
- 20
Return the brisket cubes to the pan and coat them with the barbecue sauce and any drippings.
- 21
Return the sauced brisket cubes to the smoker until the pieces are crispy, caramelized, and tender, about 45 minutes to 1 hour.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Aaron Franklin, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.