Print

Crispy Smoked Brisket Burnt Ends Recipe with Sweet Brown Sugar Glaze

crispy smoked brisket burnt ends - featured image
Print Recipe

This recipe delivers crispy, smoky, and sweet burnt ends made from brisket point cut, coated with a rich brown sugar glaze and smoked to perfection. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4–5 pounds beef brisket point cut, trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup packed dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup honey or maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce (gluten-free if needed)
  • 1 teaspoon Dijon mustard
  • Pinch of smoked paprika
  • Wood chips for smoking (hickory or oak preferred)
  • Aluminum foil or disposable aluminum pan for finishing

Instructions

  1. Trim excess fat off the brisket point, leaving about 1/4 inch for flavor and moisture. Pat dry with paper towels.
  2. Mix all dry rub spices in a bowl. Generously coat the brisket on all sides. Let rest at room temperature for 30 minutes if possible.
  3. Preheat smoker to 225°F (107°C) using hickory or oak wood chips. Maintain steady temperature.
  4. Place brisket fat side up on smoker grate. Smoke until internal temperature reaches about 190°F (88°C), approximately 4-5 hours.
  5. Remove brisket from smoker and let rest for 15 minutes. Cut into 1-inch cubes, trimming away any tough bark pieces if desired.
  6. In a saucepan over low heat, melt butter. Stir in brown sugar, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika. Cook gently until sugar dissolves and glaze thickens slightly, about 5 minutes.
  7. Place brisket cubes in a large bowl, pour glaze over, and toss gently to coat evenly.
  8. Transfer glazed cubes to a foil pan or wrap in foil. Place back in smoker at 250°F (121°C) and cook for 1 hour to caramelize glaze and crisp edges. Check every 20 minutes to avoid burning.
  9. Remove from smoker and let cool slightly before serving.

Notes

Maintain low and steady smoker temperature to avoid drying out brisket. Let meat rest after smoking for juicy burnt ends. Add glaze only before final crisping to prevent burning. Use hickory wood for strong smoke flavor or mix with fruit woods for milder sweetness. Tent with foil if glaze starts to burn during crisping. For gluten-free, ensure Worcestershire sauce is gluten-free. For dairy-free, substitute butter with plant-based alternative.

Nutrition

Keywords: brisket burnt ends, smoked brisket, BBQ burnt ends, brown sugar glaze, smoked meat, crispy burnt ends, backyard BBQ, sweet and smoky

Find it online: https://blixfood.com/crispy-smoked-brisket-burnt-ends-recipe-with-sweet-brown-sugar-glaze/