Texas Brisket Burnt Ends
Southern BBQ Free recipe

Texas Brisket Burnt Ends

Cubes of smoked brisket point glazed in BBQ sauce and returned to the smoker until candy-like and caramelized. Often called meat candy by Texans.

by The Flapjack Test Kitchen 4.9 stars
Total time600 min
Serves8
LevelAdvanced
CuisineSouthern BBQ

in the kitchen -- behind-the-scenes shots from our test cook

Method

  1. Coat the brisket point with a 50/50 salt and pepper rub plus garlic powder, then smoke at 250 degrees F.
  2. Smoke for 8 hours until the bark is deep mahogany and the internal temperature reads 195 degrees F.
  3. Cube the brisket point into 1 1/2 inch chunks and toss in BBQ sauce, brown sugar, butter, and honey.
  4. Return the cubes to a foil pan in the smoker for 90 minutes until glossy and caramelized.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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