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Flavorful Smoked Brisket Burnt Ends Texas Style Easy Recipe Guide

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A classic Texas-style smoked brisket burnt ends recipe featuring a smoky, caramelized bark and tender inside, perfect for gatherings and barbecue lovers.

Ingredients

Scale
  • 4–5 pounds brisket point cut, well-marbled
  • 2 tablespoons yellow mustard
  • 3 tablespoons BBQ rub (paprika, chili powder, brown sugar, garlic powder, salt, black pepper)
  • Hickory or oak wood chips or chunks
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/2 cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper, to taste

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for moisture and flavor. Remove any silver skin or hard fat (10-15 minutes).
  2. Coat the brisket all over with yellow mustard, then generously apply BBQ rub on all sides. Let sit at room temperature for 30 minutes.
  3. Preheat smoker to 225°F (107°C), adding hickory or oak wood chunks to generate smoke. Maintain steady temperature.
  4. Place brisket fat side up on smoker grate. Smoke for 5-6 hours until internal temperature reaches 165°F (74°C) and bark is dark and firm.
  5. Wrap brisket tightly in butcher paper or foil and smoke for another 2-3 hours until internal temperature reaches 195-203°F (90-95°C).
  6. Let brisket rest for 30-60 minutes to redistribute juices.
  7. Cut brisket into 1-inch cubes, focusing on barky edges.
  8. Prepare glaze by mixing melted butter, brown sugar, honey, BBQ sauce, and apple cider vinegar.
  9. Place cubes in disposable pan, pour glaze over, and toss to coat evenly.
  10. Return pan to smoker for 1-2 hours at 225°F (107°C) until glaze caramelizes and burnt ends are sticky and tender.
  11. Sprinkle with freshly ground black pepper and serve warm.

Notes

Use a brisket point with good marbling for tender burnt ends. Maintain consistent smoker temperature around 225°F. Let brisket rest before cutting to keep juices. Use a spray bottle with apple juice or water to keep burnt ends moist during second smoke. Can substitute honey with maple syrup or molasses for glaze sweetness. Oven method possible at 250°F with broiler finish if no smoker available.

Nutrition

Keywords: smoked brisket, burnt ends, Texas barbecue, smoked meat, BBQ, brisket recipe, smoked brisket burnt ends, barbecue burnt ends

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