Barbecue Burnt Ends

I first fell in love with barbecue when living in Texas. It was probably the first time I really had that perfect smell of what barbecue should have smelled like when eating at Sonny Bryan’s. The chopping away at ribs, brisket, or pork shoulder, piled onto a paper lined tray and served with legitimate sides, let’s just say I was in heaven. As we all know Texas is not the only place for barbecue, and as I have grown older (sigh), I’ve experimented enough with my smoker, and coming up with sauces to come up with some really great barbecue.

But there is one thing that I really love when making barbecue, and that is burnt ends, and let’s just say that doesn’t happen all that often. I usually smoke things like fish, ribs, and pork shoulder, but burnt ends are the golden nuggets of barbecue in my opinion, and brisket is that source. With that said, I set out to smoke a brisket and get some burnt ends going.

Barbecue Burnt Ends

Let’s get started.

Ingredients:

  • 4 lb beef brisket
  • salt
  • cracked black pepper
  • 2 cups beef stock
  • 1 tsp garlic powder
  • 1 cup of your favorite barbecue sauce
  • your favorite wood for smoking, I used cherry, soaked in water for at least 3 hours
  • smoker

There are barbecue purists out there when it comes to brisket, among other items, but I went the route of seasoning overnight, and injecting right before I placed my brisket on my smoker. It worked really well, but I will let you decide.

Start by adding a generous amount of salt and pepper all over the brisket. Place into a sealable bag and place in the refrigerator overnight. The following day, remove your brisket and let it come up to room temperature.

During this time, add the beef stock and garlic powder to a sauce pan, and mix. Set one cup of the mixture to the side to be used later.

Inject the brisket in a variety of places. Let it rest, and prepare your smoker.

Once your smoker has come to temperature, add in a few chunks of your cherry wood, and place your brisket into the smoker. Cover, and take a rest. Add a bit more wood about 45 minutes into the cooking process. I like to smoke early and let it cook on low the remainder of the time. Adding smoke towards the end gets a little bitter in my opinion.

burnt-ends-ingredients

Smoke the brisket until you have an internal temperature of 170 degrees, then remove and let it rest in a baking dish.

During this time, add the remaining beef stock mixture, along with the barbecue sauce to a large pot, and give this a good mix. Preheat your oven to 350 degrees.

Once the brisket has cooked, but into bite sized cubes and toss into the sauce mixture. Cover and place into the preheated oven for one hour.

Dig in. These burnt ends not only had a great smoke flavor but they were even more caramelized from the barbecue sauce mixture. So good, and so simple, you will probably want to repeat this process the following day. They go quick! I hope you enjoy.

Barbecue Burnt Ends
Author: 
Recipe type: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 lb beef brisket
  • salt
  • cracked black pepper
  • 2 cups beef stock
  • 1 tsp garlic powder
  • 1 cup of your favorite barbecue sauce
  • your favorite wood for smoking, I used cherry, soaked in water for at least 3 hours
  • smoker
Instructions
  1. There are barbecue purists out there when it comes to brisket, among other items, but I went the route of seasoning overnight, and injecting right before I placed my brisket on my smoker. It worked really well, but I will let you decide.
  2. Start by adding a generous amount of salt and pepper all over the brisket. Place into a sealable bag and place in the refrigerator overnight. The following day, remove your brisket and let it come up to room temperature.
  3. During this time, add the beef stock and garlic powder to a sauce pan, and mix. Set one cup of the mixture to the side to be used later.
  4. Inject the brisket in a variety of places. Let it rest, and prepare your smoker.
  5. Once your smoker has come to temperature, add in a few chunks of your cherry wood, and place your brisket into the smoker. Cover, and take a rest. Add a bit more wood about 45 minutes into the cooking process. I like to smoke early and let it cook on low the remainder of the time. Adding smoke towards the end gets a little bitter in my opinion.
  6. Smoke the brisket until you have an internal temperature of 170 degrees, then remove and let it rest in a baking dish.
  7. During this time, add the remaining beef stock mixture, along with the barbecue sauce to a large pot, and give this a good mix. Preheat your oven to 350 degrees.
  8. Once the brisket has cooked, but into bite sized cubes and toss into the sauce mixture. Cover and place into the preheated oven for one hour.
  9. Dig in. These burnt ends not only had a great smoke flavor but they were even more caramelized from the barbecue sauce mixture. So good, and so simple, you will probably want to repeat this process the following day. They go quick! I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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