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Brisket Burnt Ends

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  • BBQPaddy
    Club Member
    • Jan 2017
    • 21
    • Greendale Indiana
    • I cook on a Big Green Egg, a WSM and a Brinkman Offset

    Brisket Burnt Ends

    Bought a whole brisket and trimmed off the point. I'm looking to make burnt ends with the point. I would appreciate any input or ideas. I will be cooking on a WSM. I've made plenty of briskets but never attempted burnt ends.
  • mrteddyprincess
    Club Member
    • Sep 2018
    • 425

    I would say something but I'm from Indiana and someone from Kansas or Texas needs to respond to this for you :-) I think someone will be along soon. Good luck with your cook!


    • radshop
      Charter Member
      • Mar 2015
      • 488
      • Orange County CA
      • Lone Star Grillz 20x36 offset
        Weber 26" kettle
        PK Classic
        Weber Genesis gas grill
        Lodge Sportsman Grill
        Weber Smokey Joe Silver
        Smoke Hollow 44 gas smoker
        Cheapo Brinkmann charcoal smoker with DIY propane conversion

      This probably doesn't help you, but just keeping it real...

      For myself and the gang of folks who I regularly serve brisket to, just smoking the brisket is preferred over trying to create burnt ends. As you probably know already, burnt end were originally just the ends of the brisket that got burnt - not something created on purpose. I've tried "doing burnt ends," and I'm past that now. I just cook the brisket, and if the ends burn, so be it.


      • mrteddyprincess
        mrteddyprincess commented
        Editing a comment
        This is the direction I was going. I agree. Original burnt ends were parts of the brisket at the edges of a smoked brisket. Competition BBQ came up with the idea of cubing the point after it is smoked and putting it back on the smoker with sauce to set the sauce and serve cubes of brisket to guests. People cube pork belly in a similar fashion, smoke it, and call those burnt ends as well. My preference on a brisket is to rub it, smoke it, slice it, and eat it! :-)
    • Ryan D
      Club Member
      • May 2020
      • 16
      • Nashville TN

      I smoked my first brisket a couple of weeks ago in my PBC. I separated flat and point and mostly followed Matt Pittmans technique here https://blog.thermoworks.com/beef/te...et-burnt-ends/

      I used BBBR on the brisket, cooked until about 195F. Cut the point into 1 inch cubes, added a bit more rub and some KC style sauce (sweet baby rays), and put it back on the smoker until the sauce thickened (about an hour). The result was excellent.
      Attached Files


      • BBQPaddy
        BBQPaddy commented
        Editing a comment
        That's very similar to what I did. I thought they turned out pretty good. My wife loved them. Thanks.
    • bbqLuv
      Club Member
      • Jan 2020
      • 1891
      • Milwaukie, OR

      BBQ brisket burnt ends, just as good as pork belly burnt ends.


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Goes great with a nice cold PBR!

      • bbqLuv
        bbqLuv commented
        Editing a comment
        You got that right! PBR and burnt ends.
    • willxfmr
      Club Member
      • Apr 2017
      • 631
      • Fondy

      I usually make burnt ends from the point, so I'll share with you how I do it. Don't confuse this with the "best" or "right" way. It's just how I do it.

      First off, I don't separate the point and flat for the initial cook. You can if you choose, but I just trim things up, give everything a good layer of rub, and on the smoker they go. Once both the point and flat are probe tender and wonderful to eat as is, then the two get split apart with the flat getting sliced for serving, while the point gets cubed up into roughly one inch square pieces. After cubing, the pieces go into a foil pan and are then covered and tossed with BBQ sauce. I prefer Stubbs Sweet Heat for burnt ends, but that's just me. You should go with what you like. Now it's time for a second trip to the smoker. since the point is already cooked and tender, and what you are really doing in this step is caramelizing the sauce. I run a higher temp than I did for the initial cook. I usually run brisket at 250F, and the burnt ends go closer to 300F. You can also use this step to add a little smoke to the sauce by using a few small pieces of the wood of your choice. I usually don't bother, but that doesn't make me right. How long this step takes is going to depend a lot on what sauce you use. The higher the sugar content the faster it is going hit that gooey finger sticking stage that I like in my burnt ends. For me it is usually 45 minuets to an hour for thing to get where I like them. One thing that is sure to happen is that the cubes are going to render out a fair bit of fat during this second phase of cooking. How I handle this is once they are cooked sticky how I like them is, the meat gets scooped out with a slotted spoon, the fat, juice, and sauce left in the bottom if the pan go into a fat separator. Once things have settled out, the sauce/juice gets poured back over the burnt ends, and the fat goes out to the fire pit.

      The question of "is it worth it?" is completely up to you. I think it is, but again, that's just me.


      • BBQPaddy
        BBQPaddy commented
        Editing a comment
        Thanks for the input. I will definitely be using some of your ideas on my next burnt ends cook.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5467
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners

        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Gear:
        Thermapen MK4 (pink)
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        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
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        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer

        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker

        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      Here's Meathead 's method, excerpted from his Texas Brisket article over on the free side:
      Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.

      This method works great for me.





      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
      Meat-Up in Memphis