Burnt Ends — The Most Coveted Cut in BBQ

Ingredients

• 2–3 lbs point half of a brisket (after flat is separated)
• (Or: purchase 2–3 lbs pre-trimmed beef chuck, cut into 2-inch cubes)

• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper, freshly cracked
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper

• ½ cup BBQ sauce (your preferred brand or homemade)
• 2 tbsp apple juice
• 1 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika

• Post oak or hickory (bold, classic smoke)

Instructions

1. Cut and cube the point. If you're starting with a whole brisket: separate the point from the flat using a sharp boning knife. Reserve the flat for other uses. Cut the point into 1.5–2 inch cubes — consistent size means consistent cooking. If using pre-trimmed chuck, cut into 2-inch cubes.
2. Season the cubes. Mix all rub ingredients. Toss cubes in a bowl and coat generously with the rub on all sides. Let them sit at room temperature while the smoker heats up, or refrigerate uncovered for up to 2 hours.
3. Smoke at 275°F for 2–3 hours. High heat builds the bark fast on small cubes. Place cubes fat-side up on the smoker grates, spaced so smoke can circulate. Smoke at 275°F for 2–3 hours until the exterior is mahogany-brown, the bark is set, and internal temp hits 165°F. No wrapping needed at this size.
4. Make the sauce glaze. While the cubes smoke, combine BBQ sauce, apple juice, butter, brown sugar, Worcestershire sauce, and smoked paprika in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the butter melts and sugar dissolves. Keep warm. 5. Glaze and sauce in the final 30 minutes. At the 2-hour mark, transfer cubes to a disposable foil pan. Pour the warm glaze over the cubes and toss to coat. Return to smoker uncovered. Every 15 minutes, toss the cubes again and baste with the accumulated pan sauce. 6. Finish until caramelized. The goal is a sticky, lacquered exterior — sauce should reduce and cling to the cubes, not pool at the bottom of the pan. Another 30–45 minutes at 275°F. The sugars in the sauce will caramelize and the bark will tighten. 7. Rest 10 minutes and serve immediately. Burnt ends lose their appeal as they cool — the sauce resets and the texture firms up. Serve from the pan while they're still glossy and hot. Sprinkle with a pinch of flaky salt if needed.

🔥 Pitmaster Tips

• ▶If your smoker runs hot, start checking at 90 minutes — small cubes cook fast.
• ▶The sauce glaze should be thick enough to cling but thin enough to baste; add 1 tbsp apple juice if it's seizing up.
• ▶Burnt ends are a use-what-you-got recipe: no brisket point? Use chuck or pork shoulder cut into cubes.
• ▶The post-smoke glaze is what separates restaurant burnt ends from backyard burnt ends.
• ▶Leftover cubes reheat well in a dry skillet over high heat for 2 minutes per side.