Burnt Ends
Indulge in the ultimate BBQ experience with these smoky, tender, and mouthwatering Burnt Ends—an irresistible treat for meat lovers. Often referred to as "meat candy," this recipe transforms a hefty beef brisket into bite-sized cubes of barbecue perfection, complete with a caramelized glaze that oozes with rich, smoky sweetness. The brisket is slow-smoked to juicy tenderness, seasoned with a bold spice rub featuring paprika, garlic, and brown sugar, and finished with a tangy-sweet glaze made from apple cider vinegar, ketchup, honey, and a hint of heat. Perfect for backyard cookouts or game day feasts, these Burnt Ends are easy to share—or too good not to keep for yourself. Pair them with classic sides like coleslaw or cornbread for the ultimate BBQ spread. SEO Keywords: Burnt Ends recipe, BBQ brisket, meat candy, smoked beef, backyard barbecue, homemade glaze.
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Recipe Information
Ingredients
- 10 pounds beef brisket
- 2 tablespoons olive oil
- 2 tablespoons coarse salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 cup ketchup
- 0.5 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
Instructions
Preheat your smoker to 225°F (107°C) using your choice of wood chips, preferably oak or hickory.
Trim the beef brisket of any excessive fat, leaving about 1/4-inch of fat cap to maintain moisture during smoking.
Rub the brisket with olive oil on all sides. This will help the spices adhere to the meat.
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.
Thoroughly coat the brisket with the spice mixture, ensuring it is evenly covered.
Place the brisket directly on the smoker rack, fat side up, and close the lid.
Smoke the brisket until it reaches an internal temperature of 195°F (90°C), approximately 6-7 hours.
Remove the brisket from the smoker and let it rest for at least 30 minutes.
While the brisket is resting, prepare the glaze by mixing apple cider vinegar, ketchup, honey, Worcestershire sauce, and hot sauce in a saucepan over medium heat. Stir constantly until the mixture begins to simmer and slightly thickens, about 10 minutes.
Cut the rested brisket into 1-inch cubes and place them in a large aluminum pan.
Pour the prepared glaze over the brisket cubes, ensuring they are well-coated.
Return the brisket cubes back to the smoker and cook for an additional 2 hours at 225°F (107°C), allowing the glaze to caramelize and create a sticky, smoky crust.
Once caramelized, remove the burnt ends from the smoker and let them cool for a few minutes.
Serve hot and enjoy your delicious burnt ends with your favorite sides!
Nutrition Facts
Calories |
12042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 573.8 g | 736% | |
| Saturated Fat | 214.3 g | 1072% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 4264 mg | 1421% | |
| Sodium | 32551 mg | 1415% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 285.7 g | ||
| Protein | 1338.7 g | 2677% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 749 mg | 58% | |
| Iron | 134.2 mg | 746% | |
| Potassium | 14090 mg | 300% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
