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Easy Smoked Brisket Burnt Ends for Labor Day

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These smoked brisket burnt ends are caramelized with a sticky-sweet glaze and rendered until they’re practically butter. Perfect for Labor Day barbecues, this foolproof method delivers incredible flavor every time.

Ingredients

Scale
  • 4–5 pounds brisket point
  • 1/4 cup yellow mustard
  • 2 tablespoons coarse black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper (optional)
  • 1/2 cup butter (1 stick), cut into small cubes
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey
  • 1 cup your favorite barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 cups wood chunks or chips (hickory, oak, or pecan)
  • 1 cup beef broth or apple juice

Instructions

  1. Take the brisket point out of the fridge about 45 minutes before cooking. Trim off any thick, hard fat caps, leaving a 1/4-inch layer. Pat dry with paper towels. Apply a thin, even layer of yellow mustard all over the meat.
  2. In a small bowl, mix together the coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, 1 tablespoon brown sugar, and cayenne pepper (if using). Sprinkle the rub generously over all sides of the brisket, patting it in gently. Let it sit at room temperature for 20-30 minutes while you prepare the smoker.
  3. Preheat your smoker to 225°F. Set up for indirect heat and add wood chunks or chips. Aim for thin, blue smoke. Fill a spray bottle with half apple cider vinegar and half water.
  4. Place the seasoned brisket point on the smoker grate, fat side up. Smoke undisturbed for 2 hours. After 2 hours, spritz the brisket every 45 minutes with the vinegar-water mixture. Continue smoking until the internal temperature reaches 165°F, about 4-5 hours total.
  5. Once the brisket hits 165°F, transfer it to a cutting board and let it rest for 10 minutes. Cut the brisket into 1-inch cubes, trying to make them as uniform as possible. Place the cubes in a disposable aluminum foil pan, leaving some space between pieces.
  6. In a small saucepan over medium heat, combine the butter, 1/2 cup packed brown sugar, honey, barbecue sauce, Worcestershire sauce, and apple cider vinegar. Stir until the butter is melted and the mixture is well combined. Let it simmer for 2-3 minutes until slightly thickened.
  7. Pour about half of the glaze over the cubed brisket in the foil pan, along with 1/2 cup of beef broth or apple juice. Toss gently to coat. Cover the pan tightly with aluminum foil and return to the smoker (or transfer to an oven preheated to 275°F). Cook for 1.5 to 2 hours, until the cubes are tender and starting to fall apart when poked with a fork.
  8. Remove the foil from the pan. Drain off most of the liquid, leaving a little in the bottom. Pour the remaining glaze over the burnt ends and toss to coat. Increase the smoker or oven temperature to 325°F. Return the uncovered pan to the heat and cook for another 20-30 minutes, until the glaze is sticky and caramelized, and the edges of the cubes are dark and slightly crispy. Let rest for 5 minutes before serving.

Notes

For the best texture, use a mix of fatty and lean pieces when cubing the brisket. Don’t skip the spritzing—it helps form a better bark. Let the burnt ends rest for 5-10 minutes after the final glaze to allow juices to redistribute. You can smoke the brisket point up to 2 days ahead; after it reaches 165°F, let it cool, wrap tightly in foil, and refrigerate. When ready to serve, cube the cold brisket and proceed with the glazing and braising steps.

Nutrition

Keywords: smoked brisket burnt ends, burnt ends recipe, Labor Day BBQ, smoked brisket, barbecue burnt ends, Kansas City burnt ends

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