Made from the “point” of the brisket, these bite-sized morsels of slow smoked goodness are a guaranteed hit as an appetizer or a meal, especially when smoked on your Traeger or Big Green Egg. We like to slow smoke the full packer brisket with the “flat” and “point” attached, and then once rested, cube up, throw into a pan and put back on the smoker with seasoning, sauce, and more. The result is so sweet and tender you can’t have just one!
The Burnt End Experience
Slow Smoked Packer Brisket or Point, rested
Your favorite BBQ Sauce
Your favorite Rub, we like Salt Lick
4 Tbsp. Butter
1 Tsp. Cayenne Pepper
1/2 cup Beef broth or Water
4 Tbsp. Butter
Disposable aluminum pan or metal pan lined with aluminum foil
- Set up your smoker for 250deg F and get some hickory or pecan smoke going. If using a Traeger, we like the Texas or Signature pellets.
- Chop the Flat into 1in cubes and put into the tray
- Season to taste with your rub and drizzle the honey over, mix to coat
- Add beef broth or water and coat
- Drizzle a generous amount of your BBQ sauce over top and coat. It will dilute with the liquid but don’t worry, it will reduce.
- Cook for 90 minutes, then stir. Add more BBQ sauce if you like
- Cook another 60-90 minutes. The goal is to reduce the liquid into a sticky deep red carmelized sauce that sticks to the burnt ends.
- Remove from the smoker, let rest slightly and serve!
The Many Ways to Serve Burnt Ends
We often get asked what’s the best way to serve burnt ends. If for dinner, we like to serve slices of brisket w/ dry rub “Texas Style” with a small heaping of Burnt Ends on the side. Another favorite is Burnt End Tacos, served on small taco-sized tortillas and a bit of crunch cole-slaw on the top. For parties such as Football games or Fantasy Drafts, put in a bowl with toothpicks on the side. Lastly, we like to chop them slightly smaller and serve on nachos. The possibilities are endless. In a pinch, leftover burnt ends microwave well and you can even vac-seal and freeze em for later.