Smoked Burnt Ends
Advanced 14-16 hours 8-10 servings Smoker / Pellet Grill

Smoked Burnt Ends

Burnt ends are the crown jewel of Kansas City barbecue — cubes of brisket point, smoked twice, glazed with sauce, and transformed into caramelized nuggets of beef heaven. They're called 'meat candy' for good reason. This is an advanced cook that requires patience, but the payoff is legendary.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on April 19, 2026.

Ingredients

  • 1 whole packer brisket (12-14 lbs) or just the point
  • 1/4 cup coarse black pepper
  • 1/4 cup kosher salt
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 cup BBQ sauce (sweet Kansas City style)
  • 1/2 cup beef broth
  • 4 tbsp butter, cubed
  • 2 tbsp honey
  • Post oak or hickory wood

Step by Step

1

Trim and season the brisket

Trim the fat cap to 1/4" thickness. Apply the salt, pepper, garlic, and onion powder rub. Let it sit uncovered in the fridge overnight, or at minimum 1 hour at room temperature.

2

Smoke at 250°F for 6-8 hours

Place brisket fat-side up on the smoker. Use post oak or hickory. Smoke until the bark is set and the internal temp reaches 165-170°F. Spritz with beef broth or apple cider vinegar every hour after hour 3.

3

Wrap and continue cooking

Wrap the brisket in butcher paper (or foil for faster cooking). Return to the smoker and cook until the point section reaches 195°F internal. The flat will be done — you can separate them now.

4

Separate the point from the flat

The point is the thicker, fattier end of the brisket. Slice it away from the flat along the fat seam. Rest and slice the flat for regular brisket. The point becomes your burnt ends.

5

Cube the point

Cut the brisket point into 1-1.5" cubes. Don't go too small — they'll dry out. Each cube should have bark on at least one side.

6

Sauce, glaze, and smoke again

Place cubes in a foil pan. Toss with BBQ sauce, honey, beef broth, and butter. Return to the smoker uncovered at 275°F for 1.5-2 hours, stirring every 30 minutes. The sauce caramelizes and the cubes become sticky, glazed, and impossibly tender.

7

Serve when they jiggle

Burnt ends are done when each cube jiggles like Jell-O when you shake the pan. They should be tender enough to fall apart with a fork but hold their shape when picked up. Serve with toothpicks as appetizers or piled on white bread.

Pro Tips

  • The point is what makes burnt ends special — it has more intramuscular fat than the flat, which renders during the second smoke.
  • Don't skip the butter in the sauce pan — it adds richness and helps the glaze coat each cube.
  • Poor man's burnt ends: use chuck roast instead of brisket point. Cube, smoke at 275°F for 3 hours, then sauce and finish. Similar result in half the time.
  • Burnt ends freeze beautifully. Vacuum seal portions with extra sauce for easy reheating.

Recommended Gear for This Recipe

MEATER Plus Wireless Probe $100

14-hour cook needs wireless monitoring

Check Price

Artisan Griller Heat-Resistant Gloves $16

Handle hot brisket safely during separation

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Sweet Baby Ray's BBQ Sauce $8

Classic KC-style sauce for the glaze

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Common Questions

Frequently Asked Questions

How long does Smoked Burnt Ends take to cook?
Total time is about 14-16 hours including prep and rest. It's an advanced recipe — read all the steps first and don't rush the long-cook stages.
What grill do I need?
This recipe is written for a smoker / pellet grill. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
8-10 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
The point is what makes burnt ends special — it has more intramuscular fat than the flat, which renders during the second smoke.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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