Description

Learn how to make the perfect burnt ends with this step-by-step recipe. Whether you choose brisket, pork belly, or chuck roast, discover expert tips for smoking, cubing, and caramelizing these tender, smoky BBQ treats at home. Perfect for BBQ enthusiasts!

Ingredients

Scale

Classic Brisket Burnt Ends Ingredients:

1 brisket point (7 lbs)
1/4 cup BBQ rub (your choice)
2 cups BBQ sauce (your choice)
1/4 cup apple cider vinegar
1/2 cup water

Pork Belly Burnt Ends Ingredients:

3 lbs pork belly, cut into cubes
1/4 cup brown sugar
1/2 cup BBQ rub (your choice)
2 cups BBQ sauce (your choice)

Instructions

Classic Brisket Burnt Ends Instructions:

Prepare the Brisket:
- Trim the brisket point, leaving about 1/4 inch of fat. This fat will render during cooking and keep the meat moist.
- Evenly apply your BBQ rub all over the brisket, pressing it into the meat to ensure it sticks well.
Smoke the Brisket:
- Preheat your smoker to 225°F (107°C).
- Place the brisket on the smoker, fat-side up. Smoke it for 5-6 hours, until the internal temperature of the meat reaches about 190°F (88°C).
- You can use wood chips like hickory, mesquite, or oak for a rich, smoky flavor.
Cube the Brisket:
- Once the brisket has reached the target temperature, remove it from the smoker and let it rest for 10 minutes.
- After resting, cut the brisket into 1 to 1.5-inch cubes. Trim any excess fat, but leave a thin layer on each cube for added moisture.
Sauce the Cubes:
- In a bowl, mix your BBQ sauce with apple cider vinegar and water. This will add a bit of tang and help with the caramelization.
- Toss the cubed brisket in the BBQ sauce mixture, ensuring each piece is coated evenly.
Final Smoking:
- Return the sauced cubes to the smoker, placing them back on the grill. Smoke for another 2-3 hours at 225°F, until the sauce caramelizes and the cubes have developed a crispy, sticky exterior.
Serve:
- Once the burnt ends are perfectly caramelized and crispy on the outside, serve them immediately while hot, either as a main dish or as a BBQ appetizer.

Pork Belly Burnt Ends Instructions:

Prepare the Pork Belly:
- Cut the pork belly into 1.5-inch cubes.
- Coat each cube with a mixture of BBQ rub and brown sugar. The brown sugar will help create a deliciously sweet crust.
Smoke the Pork Belly:
- Preheat your smoker to 225°F (107°C).
- Place the pork belly cubes on the smoker and smoke for 3-4 hours, or until the meat becomes tender and the fat begins to render.
Sauce the Cubes:
- In a bowl, mix your BBQ sauce and toss the pork belly cubes in the sauce until fully coated.
Final Smoking:
- Return the sauced pork belly cubes to the smoker for an additional 1-2 hours. This step will allow the sauce to caramelize and give the burnt ends their signature crispy, sweet outer layer.
Serve:
- Once the pork belly burnt ends are caramelized and crispy, remove them from the smoker. Serve them hot and enjoy the juicy, tender texture!

Notes

Choosing the Right Meat:
- Brisket point is ideal for making burnt ends due to its marbling and fat content, which helps keep the meat moist during smoking.
- Pork belly also works well for burnt ends because of its high-fat content, which renders beautifully when smoked, making it tender and flavorful.
Smoking Tips:
- Make sure to use wood chips that complement the flavor of the meat. Hickory, oak, and mesquite are great options for a robust smoky flavor. You can also experiment with fruitwoods like apple or cherry for a milder, sweeter taste.
- Always monitor the smoker’s temperature. Keeping it steady around 225°F (107°C) is key to allowing the meat to cook slowly and render the fat properly.
Resting the Meat:
- After smoking, it’s crucial to let the brisket or pork belly rest for about 10-15 minutes before cubing. This helps redistribute the juices within the meat, keeping it tender and moist when cut.
Moisture Control:
- If the burnt ends seem dry, you can always spritz them with apple juice or a mixture of apple cider vinegar and water during the smoking process. This helps maintain moisture and enhances the flavor.
Sauce and Sugar:
- When adding BBQ sauce, make sure not to overdo it. You want to create a thin glaze that will caramelize without overpowering the natural flavor of the meat.
- If using brown sugar in your rub or sauce, be cautious when smoking at higher temperatures, as sugar can burn quickly and become bitter.
Time Management:
- The total smoking time for burnt ends can range from 6 to 8 hours depending on the meat and smoker temperature. Patience is key for achieving that melt-in-your-mouth texture.
Serving Suggestions:
- Serve your burnt ends with traditional BBQ sides like coleslaw, potato salad, or cornbread for a classic BBQ meal.
- You can also enjoy them in sandwiches, tacos, or on top of a salad for a fun twist.
Storage:
- If you have leftover burnt ends, store them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the smoker or an oven to restore some of that crispy texture.

By following these tips and notes, you’ll ensure your burnt ends come out perfectly tender, flavorful, and irresistibly smoky every time!

Prep Time: 35 minutes
Cook Time: 6 hours
Category: BBQ
Cuisine: American

Nutrition

Serving Size: 4-6 burnt end cubes
Calories: 350-450 calories
Sugar: 4-8 grams
Sodium: 500-700 mg
Fat: 30-40 grams
Saturated Fat: 12-18 grams
Unsaturated Fat: 6-12 grams
Carbohydrates: 4-8 grams
Protein: 20-25 grams
Cholesterol: 80-100 mg

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