Smoked Whole Brisket with Burnt Ends
Transform your backyard barbecue game with this **Smoked Whole Brisket with Burnt Ends**, the ultimate recipe for meat lovers and BBQ enthusiasts. This slow-smoked masterpiece starts with a 12-pound whole packer brisket, seasoned with a bold rub of kosher salt, black pepper, garlic powder, smoked paprika, and a touch of brown sugar to balance the flavors. After hours of tender smoking over oak, hickory, or mesquite wood chunks, the brisket develops a bark that's irresistibly smoky and flavorful. The flat is sliced into juicy, melt-in-your-mouth pieces, while the point is transformed into caramelized burnt ends—tossed in barbecue sauce for a sticky, sweet finish. Perfect for serving at gatherings, this recipe pairs beautifully with classic sides like coleslaw or mac and cheese, making it a show-stopping centerpiece. Whether you're a seasoned pitmaster or new to smoking, this dish combines technique, flavor, and iconic BBQ tradition in every bite. **Smoking brisket**, **BBQ burnt ends**, and **low and slow cooking** have never looked (or tasted) so good.
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Recipe Information
Ingredients
- 12 pounds Whole packer brisket (point and flat)
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper, coarsely ground
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 2 tablespoons Brown sugar
- 0.25 cups Yellow mustard
- 6 pieces Wood chunks (oak, hickory, or mesquite)
- 1 cups Barbecue sauce (optional for burnt ends)
Instructions
Trim the brisket: Remove excess fat from the entire brisket, leaving about 1/4 inch of fat cap on top for moisture and flavor. Trim off any silver skin on the exposed meat.
Combine kosher salt, black pepper, garlic powder, paprika, and brown sugar in a small bowl to create the seasoning rub.
Rub yellow mustard evenly over the entire brisket to act as a binder for the rub. Generously coat the brisket with the seasoning rub, ensuring all sides are evenly covered.
Preheat your smoker to 225°F (107°C) using indirect heat and add your choice of wood chunks, such as oak, hickory, or mesquite, for a smoky flavor.
Place the brisket fat-side up on the smoker's grates. Insert a meat thermometer into the thickest part of the flat section to monitor the internal temperature.
Smoke the brisket for 8-10 hours, maintaining a constant smoker temperature of 225°F. Replenish wood chunks as needed and spritz the brisket lightly with water or apple juice every 2-3 hours to keep it moist.
Once the internal temperature of the brisket reaches 165°F (74°C), wrap it tightly in butcher paper or aluminum foil to prevent it from drying out.
Continue smoking the wrapped brisket until the internal temperature reaches 203°F (95°C), typically another 4-6 hours. At this point, the brisket should be tender enough for a skewer or thermometer probe to slide in without resistance.
Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour to allow the juices to redistribute.
Unwrap the brisket and separate the point from the flat by cutting along the natural layer of fat between the two sections. Slice the flat against the grain into 1/4-inch-thick slices for serving.
Cube the point section into 1-inch pieces to create burnt ends. Toss the burnt ends in barbecue sauce, if desired, and return them to the smoker for 1 hour at 225°F to caramelize.
Serve the sliced brisket flat and smoked burnt ends with your favorite sides and enjoy!
Nutrition Facts
Calories |
14214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1090.9 g | 1399% | |
| Saturated Fat | 435.6 g | 2178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 9565 mg | 416% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 120.8 g | ||
| Protein | 985.6 g | 1971% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 102.6 mg | 570% | |
| Potassium | 15594 mg | 332% | |
*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.
