Print

Flavorful Smoked Brisket Burnt Ends Recipe with Easy Bourbon BBQ Glaze

smoked brisket burnt ends - featured image
Print Recipe

This recipe transforms brisket point cubes into tender, smoky burnt ends with a sweet and boozy bourbon BBQ glaze, perfect for gatherings and weekend cookouts.

Ingredients

Scale
  • 3–4 pounds brisket point, trimmed but with some fat left
  • Dry Rub:
  • – Brown sugar
  • – Paprika
  • – Garlic powder
  • – Onion powder
  • – Salt and freshly ground black pepper, to taste
  • – Cayenne pepper (optional)
  • Bourbon BBQ Glaze:
  • – 1/4 cup bourbon whiskey (e.g., Maker’s Mark)
  • – 1 cup BBQ sauce (sweet variety like Sweet Baby Ray’s recommended)
  • – 2 tablespoons honey or maple syrup
  • – 1 tablespoon apple cider vinegar
  • – 1 teaspoon Worcestershire sauce
  • – 1/2 teaspoon smoked paprika
  • Wood chips or chunks (hickory or oak preferred, mesquite optional)

Instructions

  1. Trim the brisket point, removing large chunks of fat but leaving a thin layer for moisture. Cut into 1 to 1.5-inch cubes. (Prep time: 15 minutes)
  2. Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl. Toss brisket cubes in the dry rub until evenly coated. Let rest at room temperature for 30 minutes.
  3. Preheat smoker or charcoal grill to 225°F (107°C). Add wood chips or chunks for smoke.
  4. Place brisket cubes on the grate in a single layer and smoke for about 2 hours until a nice bark forms and internal temperature reaches about 165°F (74°C).
  5. While smoking, combine bourbon, BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika in a saucepan. Heat gently for about 5 minutes until slightly thickened.
  6. Remove brisket cubes from smoker and place in a foil pan. Pour bourbon glaze over cubes and toss to coat thoroughly.
  7. Return glazed cubes to smoker at 225°F (107°C) and smoke for another 1.5-2 hours to caramelize glaze and crisp edges. Internal temperature should reach 195-205°F (90-96°C).
  8. Let burnt ends rest for 10 minutes before serving to allow juices to redistribute and glaze to set.

Notes

If burnt ends dry out, spritz lightly with apple cider vinegar or water during smoking. Maintain steady smoker temperature at 225°F (107°C). Avoid rushing the smoke to keep meat tender. Use high-quality dark honey for richer glaze flavor. Tent with foil if glaze darkens too quickly. For no smoker, use oven at 250°F (121°C) and broil to caramelize glaze.

Nutrition

Keywords: smoked brisket, burnt ends, bourbon BBQ glaze, smoked meat, BBQ recipe, brisket burnt ends, bourbon glaze, smoked brisket recipe

Find it online: https://emmayum.com/flavorful-smoked-brisket-burnt-ends-recipe-with-easy-bourbon-bbq-glaze/