Candied Brisket Burnt Ends

Sweet, Sticky, Smokehouse-Style BBQ Brisket Bites

Burnt ends are a BBQ classic for a reason. Taken from the point of the brisket, these rich, marbled cubes are smoked low and slow, then tossed in a sweet glaze and cooked until sticky, caramelized, and irresistibly tender.

Brisket burnt ends highlight the best of beef—fat, bark, smoke, and flavor. For best results, use a pasture-raised, well-marbled brisket point, like those from our farm: no hormones, no antibiotics, and no factory shortcuts.

Ingredients

For the Brisket:

• Brisket (whole packer or just the point)
• Beef rub (or kosher salt, coarse black pepper, and garlic powder)
• Apple cider vinegar (for spritzing)
• 1–2 cups beef broth
• ⅓ cup brown sugar

Optional:

• Your favorite BBQ sauce (in place of broth + sugar)

Instructions

1. Trim the Brisket

• Trim off any silver skin and excess fat.
• Separate the point from the flat using a sharp knife along the fat seam.
• Trim the exterior fat from the point and season generously with your rub.

2. Smoke the Point

• Preheat smoker to 250°F.
• Place the seasoned point directly in the smoker.
• Smoke uncovered for 2.5 to 3 hours, then spritz with a 50/50 mix of water + apple cider vinegar every 45–60 mins.
• Continue smoking until the brisket reaches 170–180°F internal and the bark is set.

3. Wrap and Continue Cooking

• Transfer the brisket point to a foil pan (not butcher paper or wrap).
• Cover tightly with foil and return to smoker.
• Cook until internal temp reaches 195–200°F and probe goes in with little resistance.

4. Cube and Glaze

• Remove brisket from smoker and cut into 1-inch cubes.
• To the foil pan, add enough beef broth to cover the bottom and mix with ⅓ cup brown sugar.
• Stir to dissolve sugar and scrape up crispy seasoning bits.
• Return brisket cubes to the pan and toss to coat.

👉 Prefer BBQ sauce? Use it in place of broth and sugar for a saucier version.

5. Finish on the Smoker

• Return pan to smoker for 30 minutes, then stir.
• Cook an additional 30 minutes, stirring occasionally.
• Burnt ends are ready when they are dark, tacky, and melt-in-your-mouth tender.

6. Serve

• Let rest 5–10 minutes before serving.
• Pair with mac and cheese, white bread, or just dig in straight from the tray!