Invented in Kansas City, burnt ends are made by smoking and saucing the pointed end of a brisket. We’ll guide you through the entire cooking cycle step-by-step and have you making these little flavor bombs like it’s second nature.
If using a whole packer brisket, start by trimming all the excess fat off of the top side of the brisket. You’ll want to leave 1/4-inch of fat across the bottom side. Also, make sure to remove any silver skin that you see.
Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat. Using a sharp knife, separate the point from the flat by cutting along the layer of fat that divides the two pieces. Once they have been separated, trim off any excess fat on the point side.
Set the Traeger to 250 degrees F and smoke until the brisket reaches an internal temperature of 170 degrees F, about 4-5 hours. Monitor the temperature with a digital thermometer. Once it hits 170 degrees F, remove from the grill.
For maximum wood-fired flavor we recommend using Hickory pellets for these burnt ends.
Remove brisket from grill and cut into 1-inch cubes. Place cubes in a disposable metal pan and add 1/2 cup beef broth to the pan. Cover pan with aluminum foil. Place pan back in grill and cook for an additional 1 1/2 hours.
Remove foil from the pan and add 1 cup of your favorite BBQ sauce. Our favorites for these burnt ends are Texas Spicy BBQ Sauce, and Sweet & Heat BBQ Sauce. Place the uncovered pan back on the grill and cook for 60-90 minutes or until all the liquid has reduced and the sauce has caramelized.
To cook the best brisket, you’re going to need the right tools.
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