Skip to Main Content
Smoked Brisket with Burnt Ends

Smoked Brisket with Burnt Ends

By Matt Pittman

This full packer packs a punch. Slow smoked to tender perfection, this 2-in-1 recipe give you the main dish and a savory burnt end snack for later.

Prep Time

15 Min

Cook Time

10 Hrs




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 whole packer brisket
Meat Church Holy Cow BBQ Rub
Traeger Sweet & Heat BBQ Sauce


  • 1

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C


  • 2

    Trim the excess fat and silver skin from the brisket. Make sure to remove any "hard" pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only 1/4 inch layer of fat.

  • 3

    After your initial brisket butchering, separate the flat from the point. Using a sharp boning knife, expose the point meat so it can absorb smoke. You don't have to completely separate the muscles.

  • 4

    Season brisket liberally with Holy Cow BBQ Rub on all sides.

  • 5

    Place the brisket on the Traeger fat-side up. When the meat reaches an internal temperature of 160°F, double wrap the brisket in non-waxed butcher paper or aluminum foil. The bark will have formed nicely by this point.

    160 ˚F / 71 ˚C

  • 6

    Continue to smoke the brisket until it reaches an internal temperature of 195°F. The brisket is not completely done at this point, but we need to separate the point to make burnt ends.

    195 ˚F / 91 ˚C

  • 7

    Unwrap the brisket and separate the point from the flat. Rewrap the flat and return it to your Traeger. Continue to smoke it until the meat is "probe tender" which means when you probe it with an instant read thermometer, there is no resistance. Think of a toothpick in a cake. Each piece of meat is different, but this will likely be at around an internal temperature of 203°F.

    203 ˚F / 95 ˚C

  • 8

    Remove the brisket from the grill and transfer to an empty cooler to rest for at least one hour (it's important to let the juices redistribute in the brisket so it doesn't run out when sliced). Slice it against the grain in 1/4 inch thick and serve.

  • 9

    For the Burnt Ends: take the point and cut it into 1 inch cubes and place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Cow BBQ Rub. Cover the cubes with Traeger Sweet & Heat BBQ Sauce and toss thoroughly to ensure the cubes are completely covered.

  • 10

    Return the pan to the smoker and cook for another 1 to 2 hours or until the liquid has reduced and the bbq sauce has caramelized. Allow to cool for a few minutes and enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.