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Smoked Brisket Burnt Ends Recipe Easy Brown Sugar BBQ Glaze

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Flavorful smoked brisket burnt ends coated in a sticky, sweet brown sugar BBQ glaze with a perfect balance of smoky and caramelized flavors. This recipe is approachable, forgiving, and perfect for gatherings.

Ingredients

Scale
  • 3 to 4 pounds brisket point cut, trimmed of excess fat but leaving some for flavor and moisture
  • ½ cup brown sugar, packed
  • ¾ cup BBQ sauce (recommend thick, smoky sauce like Sweet Baby Ray’s)
  • 2 tablespoons yellow mustard
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper, freshly cracked if possible
  • 1 tablespoon kosher or sea salt
  • Optional: pinch of cayenne pepper

Instructions

  1. Trim the brisket point to remove excessively thick fat caps, leaving about ¼ inch for moisture. Cut the brisket into 1 to 1.5-inch cubes.
  2. In a bowl, combine ½ cup brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. Mix well.
  3. Spread yellow mustard evenly over the brisket cubes as a binder. Toss the cubes in the dry rub until fully coated. Let sit at room temperature for 30 minutes.
  4. Preheat smoker to 225°F with your choice of wood (hickory or oak recommended). Stabilize temperature before adding brisket.
  5. Arrange brisket cubes on smoker grate with space between pieces. Smoke for 2 to 3 hours until internal temperature reaches about 165°F and a dark bark forms.
  6. While smoking, combine remaining ¼ cup brown sugar with BBQ sauce in a saucepan. Warm gently, stirring occasionally to dissolve sugar and blend flavors.
  7. Remove brisket cubes from smoker and place in disposable aluminum pan. Pour brown sugar BBQ glaze over cubes and toss gently to coat evenly.
  8. Return pan to smoker and cook for another 1 to 1.5 hours, stirring every 20 minutes to thicken and caramelize glaze. Internal temperature should reach 195°F to 203°F.
  9. Let burnt ends rest for 10 minutes after removing from smoker. Serve warm with extra glaze if desired.

Notes

Keep an eye on the glaze during the final cooking stage to ensure it becomes sticky but not burnt. Use a meat thermometer to check doneness rather than relying on time alone. Patience is key for tender, flavorful burnt ends. If no smoker is available, use a charcoal grill with wood chips or an oven with liquid smoke added, though flavor will differ.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ glaze, brown sugar, smoked meat, brisket recipe, BBQ recipe, smoked brisket burnt ends

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