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BBQ Burnt End Sandwich

30

8

Hickory

Slow smoked burnt ends are given the Traeger rub down, sauced in our Texas Spicy BBQ sauce, piled high atop brioche buns and finished off with cheese.

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  • 1 brisket point

  • Traeger Beef Rub

  • 1/2 Cup beef broth

  • 1 Cup Traeger Texas Spicy BBQ Sauce, plus more for serving

  • 4 Slices Monterey Jack cheese

  • 4 burger buns

  • 1

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 2

    Trim any excess fat off of the brisket point. Season the brisket point liberally with Traeger Beef Rub.

    • 1 brisket point

    • As Needed Traeger Beef Rub

  • 3

    Insert the probe into the center of the thickest part of the brisket. Place the brisket point directly on the grill grates. Close the lid and cook until it reaches an internal temperature of 170℉, 4-5 hours.

    170 ˚F

  • 4

    Remove the brisket from the grill and cut into 1-inch cubes and place in a large roasting pan. Add the beef broth to the pan with the cubed brisket, and cover with foil.

    • 1/2 Cup beef broth

  • 5

    Place the pan on the grill grates. Close the lid and cook for 90 minutes.
  • 6

    Remove the foil and add Traeger Texas Spicy BBQ Sauce, and stir. Close the lid and cook the brisket pieces uncovered, for 45 minutes, until the sauce has thickened slightly and the brisket is tender.

    • 1 Cup Traeger Texas Spicy BBQ Sauce, plus more for serving

  • 7

    Remove the burnt ends from the grill. Top each bun with the burnt ends, cheese, and additional Traeger Texas Spicy BBQ Sauce, as desired. Enjoy!

    • 4 Slices Monterey Jack cheese

    • 4 burger buns

Cooking Notes

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