Burnt Ends Recipe — How to Make Burnt Ends from Brisket?

Burnt ends are the holy grail of American BBQ — crispy, caramelized cubes from the fatty point of the brisket, with a deep bark on all sides and a juicy, tender heart. They're called "BBQ candy" for a reason. On this page, we'll explain exactly how to make them.

What are burnt ends?

Burnt ends originated in Kansas City — in the past, the dried-out ends of the brisket were given away for free to waiting customers. Now, they are the most coveted part of the brisket. They are made from the point — the thick, fatty part of the brisket that remains after slicing.

  • Point vs flat: brisket consists of two parts. The flat is lean and sliced. The point is fatty, marbled, and perfect for burnt ends.
  • Double cooking: burnt ends are cooked twice — first as part of the whole brisket, then again as cubes for a crispy bark on all sides.
  • Result: crispy on the outside, melt-in-your-mouth tender on the inside, intensely flavorful.

Which dry rub to use?

  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. The classic Texas choice for brisket and burnt ends. Gives a dark, smoky bark with a slight kick. Highly recommended.
  • Memphis BBQ Rub — Sweet-smoky, brown sugar. The sugar caramelizes extra beautifully on the cubes for a deep, sweet-smoky bark. Perfect for the classic Kansas City style.
  • Carolina Gold — Mustard-based, slightly acidic. The acidity cuts through the rich fat of the point. Gives a golden-yellow bark — unique and delicious.

→ Full overview: which rub pairs with which meat?

What do you need?

Ingredients

  • 1 brisket point (approx. 2–3 kg) — or the point part of a whole packer brisket
  • 3–4 tablespoons dry rub of choice
  • 2 tablespoons olive oil or mustard as a binder
  • 100 ml beef broth or apple juice — for the braising phase
  • 2 tablespoons honey or brown sugar — optional, for extra caramelization

Equipment

  • BBQ with lid
  • Meat thermometer — essential
  • Aluminum foil or butcher paper
  • Aluminum roasting pan or cast iron pan
  • Sharp knife

Step-by-step recipe

Phase 1 — Cooking the brisket point (6–8 hours)

  1. Apply rub — generously rub the point with olive oil or mustard as a binder, then apply the dry rub on all sides. Let marinate overnight in the refrigerator.
  2. Prepare BBQ — indirect heat at 110–120°C. Add smoking wood — hickory or oak pairs perfectly with brisket. → Smoking wood guide
  3. Cook — place the point on the indirect zone. Cook for 5–6 hours until an internal temperature of 70–75°C.
  4. The stall — around 70°C, the temperature temporarily stops rising. This is normal. → What is the BBQ Stall?
  5. Wrap — wrap tightly in butcher paper or foil when the internal temperature reaches 70°C.
  6. Continue cooking — continue cooking until an internal temperature of 93–95°C. Approximately 2–3 more hours.
  7. Rest — let rest for 30–60 minutes wrapped.

Phase 2 — Making burnt ends (2–3 hours)

  1. Cut — cut the point into cubes of approx. 3–4 cm. Not too small — they will shrink further.
  2. Extra rub — sprinkle the cubes with an extra layer of dry rub on all sides.
  3. In the pan — place the cubes in an aluminum roasting pan. Add 100 ml beef broth or apple juice.
  4. Optional: add 2 tablespoons of honey or brown sugar for extra caramelization.
  5. Uncovered back on the BBQ — at 150–160°C, for 1.5–2 hours. The liquid will evaporate and the cubes will caramelize on all sides.
  6. Stir regularly — gently stir every 30 minutes so that all sides get bark.
  7. Done — when the liquid has completely evaporated and the cubes have a deep, crispy bark on all sides.

Core temperatures

Phase Core temperature Action
Phase 1 — wrap 70–75°C Wrap in butcher paper
Phase 1 — done 93–95°C Unwrap, rest, slice
Phase 2 — burnt ends No measurement needed By feel — bark determines when done

→ How to measure core temperature?
→ Complete temperature guide

Tips for perfect burnt ends

  • Point, not flat — the fatty point is essential. Flat burnt ends will be dry.
  • Cubes of 3–4 cm — not too small, they will shrink by 20–30% in phase 2
  • Uncovered in phase 2 — the pan must be open so the liquid can evaporate and the bark can form
  • Patience in phase 2 — caramelization takes time. Don't remove from the BBQ too early
  • Extra rub in phase 2 — gives bark on all sides, not just the exterior
  • Honey or sugar optional — for a sweeter, Kansas City-style burnt end

→ The bark and the smoke ring — how do they form?

Frequently asked questions

Can I also make burnt ends from chuck roast?

Yes — “poor man’s burnt ends” from chuck roast are a popular alternative. Same technique, shorter cooking time (6–8 hours total). Less expensive than brisket but just as delicious. → Chuck roast recipe

How many burnt ends per person?

As an appetizer: approx. 150–200 grams per person. As a main course: 250–300 grams. A 2 kg brisket point yields approx. 1.2–1.4 kg of burnt ends after cooking. → How much brisket per person?

How long do burnt ends take?

Total 8–11 hours: 6–8 hours for phase 1 (cooking brisket point) + 2–3 hours for phase 2 (caramelizing burnt ends). Plan ahead — this is a day-long project.

Can I make burnt ends in advance?

Yes — burnt ends are excellent for preparing in advance. Store in the refrigerator and reheat in the oven at 150°C in a covered pan with a splash of broth.

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