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Flavorful Smoked Brisket Burnt Ends Recipe with Sweet Tangy BBQ Glaze

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Tender, smoky burnt ends coated in a sweet tangy BBQ glaze, perfect for backyard cookouts and crowd-pleasing gatherings.

Ingredients

Scale
  • 4–5 pounds beef brisket point, trimmed of excess fat but leaving some for flavor and moisture
  • BBQ rub: smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, pinch of cayenne
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Optional: a few dashes of hot sauce
  • Wood chips or chunks (hickory or oak recommended)
  • 2 tablespoons butter

Instructions

  1. Trim the brisket point of any large fat caps but leave a thin layer (about 1/4 inch). Pat dry with paper towels. (15 minutes)
  2. Generously coat the brisket with BBQ rub, pressing it into the meat on all sides. Let rest at room temperature while preparing the smoker. (10 minutes)
  3. Preheat smoker to 225°F. Add wood chips or chunks. Once smoke is steady and blue, place brisket fat side up. (15 minutes)
  4. Smoke the brisket for about 3 hours, maintaining 225°F. Use a meat thermometer to monitor internal temperature aiming for 190°F when tender enough to cube. (3 hours)
  5. Remove brisket from smoker, let cool slightly, then cut into roughly 1-inch cubes with a dark flavorful bark. (10 minutes)
  6. In a bowl, whisk ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, and optional hot sauce until smooth. (5 minutes)
  7. Combine brisket cubes with melted butter and half the glaze in a foil pan. Mix well. Return to smoker uncovered for 1 hour at 250°F. Stir and add remaining glaze halfway through. (1 hour)
  8. Optional: Leave burnt ends in smoker for an additional 15 minutes for more bark, watching closely to avoid burning. (15 minutes)
  9. Let burnt ends rest for 10 minutes before serving to allow juices to redistribute. (10 minutes)

Notes

Keep a spray bottle of apple juice handy to spritz the burnt ends during smoking to maintain moisture. Apply glaze in two parts to avoid burning sugars. Let burnt ends rest before serving to seal in juices. Maintain steady smoker temperature around 225°F for best results. Butter can be replaced with olive oil or plant-based spread for dairy-free option. Worcestershire sauce can be swapped with coconut aminos for gluten-free.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ glaze, sweet tangy, smoked beef, backyard barbecue, smoked meat, BBQ recipe

Find it online: https://cooksybite.com/flavorful-smoked-brisket-burnt-ends-recipe-with-sweet-tangy-bbq-glaze-easy-guide/