Name: Smoky Beef Burnt Ends Recipe
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 6
Cuisine: American
Ingredients: 3 lb beef brisket point, trimmed and cut into 1.5–2 inch cubes; 2 tbsp kosher salt; 2 tbsp coarse black pepper; 1 tbsp smoked paprika; 1 tbsp brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 1 cup beef broth; 1/2 cup barbecue sauce (your favorite); 1/4 cup honey; 2 tbsp Worcestershire sauce; 2 tbsp unsalted butter, cut into small pats; Wood chips or chunks for smoking (hickory or oak recommended)

Instructions

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Step 1: Prepare the rub by combining kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, and onion powder in a bowl.
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Step 2: Pat the brisket cubes dry with paper towels. Generously toss the meat in the rub until evenly coated. Let sit at room temperature for 30 minutes or refrigerate for up to 4 hours.
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Step 3: Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and add soaked wood chips for smoke.
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Step 4: Arrange the brisket cubes on the smoker grate in a single layer and smoke for 2½–3 hours, or until they develop a deep mahogany bark and an internal temperature of about 190°F (88°C).
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Step 5: Transfer the cubes to a foil pan or a disposable aluminum tray. Pour the beef broth over the meat to keep it moist and tent loosely with foil. Continue cooking for 45–60 minutes to tenderize.
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Step 6: In a separate bowl, whisk together barbecue sauce, honey, and Worcestershire sauce. Drain any excess liquid from the pan, leaving just enough to keep the meat saucy (about 2–3 tablespoons).
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Step 7: Toss the smoked brisket cubes in the sauce mixture, then dot with small pats of butter. Return to the smoker or move to a 300°F (150°C) oven and cook uncovered for 30–45 minutes, stirring once or twice, until sauce is thick, sticky, and caramelized.
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Step 8: Remove from heat and let rest 10 minutes. Serve hot with extra sauce on the side.

💡 tips

For the best bark, avoid over-saucing early in the smoke—save the glaze step for the final phase. If you don't have a smoker, use a grill with indirect heat and wood chips, or finish in a low oven after an initial sear. Let the burnt ends rest briefly so the glaze sets and juices redistribute.

🔄 substitutions

Swap beef brisket point for a well-marbled flat if point is unavailable (results slightly less fatty). Use maple syrup instead of honey for a deeper sweetness. For a spicier glaze, add 1–2 tsp hot sauce or cayenne to the barbecue-honey mix.

📦 storage

Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of beef broth over low heat, or warm in a 300°F oven until heated through. For longer storage, freeze up to 3 months; thaw overnight in the refrigerator before reheating.