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Smoked Brisket Burnt Ends Recipe Easy Perfect Sweet Tangy Glaze

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This recipe delivers flavorful smoked brisket burnt ends with a sweet and tangy glaze, perfect for backyard BBQs and gatherings. It combines smoky, sweet, and tangy flavors with a sticky, caramelized crust.

Ingredients

Scale
  • 5 pounds beef brisket point cut, trimmed of excess fat
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup barbecue sauce (thick, tomato-based like Stubb’s)
  • ¼ cup brown sugar, packed
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • Chopped fresh parsley or green onions for garnish (optional)
  • Pickles or coleslaw on the side (optional)

Instructions

  1. Trim excess fat from the brisket point, leaving about ¼ inch for flavor.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl.
  3. Rub the seasoning mix evenly all over the brisket.
  4. Let the brisket sit at room temperature for 30 minutes while preparing the smoker.
  5. Preheat smoker or grill to 225°F (107°C) using hardwood like oak or hickory.
  6. Place brisket fat side up on the smoker grate and smoke until internal temperature reaches about 165°F (74°C), approximately 3 to 4 hours.
  7. Wrap the brisket tightly in butcher paper or aluminum foil and return to smoker.
  8. Continue cooking until internal temperature reaches 195°F (90°C) to 205°F (96°C), about 1.5 to 2 hours.
  9. Remove wrapped brisket and let rest for 20-30 minutes.
  10. Unwrap and cut the brisket point into 1-inch cubes, saving the juices inside the foil.
  11. In a mixing bowl, combine barbecue sauce, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, and hot sauce if using.
  12. Toss brisket cubes in the glaze and place them in a foil pan.
  13. Return glazed cubes to smoker or grill (unwrapped) and cook at 250°F (121°C) for 45 minutes to 1 hour, stirring halfway through to coat evenly.
  14. Serve warm garnished with chopped parsley or green onions, alongside coleslaw or pickles if desired.

Notes

Maintain consistent smoker temperature at 225°F to avoid drying out the meat. Let the brisket rest before cubing to lock in juices. Use butcher paper for wrapping if possible to keep meat moist but firm. Add a splash of apple cider vinegar or water if glaze thickens too much during cooking. For gluten-free, ensure barbecue and Worcestershire sauces are labeled gluten-free. Can substitute molasses with honey or maple syrup if needed.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ, sweet tangy glaze, smoked meat, barbecue, brisket recipe, backyard BBQ, smoked brisket burnt ends

Find it online: https://grubella.com/smoked-brisket-burnt-ends-recipe-easy-perfect-sweet-tangy-glaze/