How To Make Brisket Burnt Ends | Char-Griller

brisket

💰Cheaper: chuck roast

Chuck roast is less expensive but may have a different texture.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: ketchup + vinegar

Sugar-free options reduce calories while maintaining flavor.

smoke wood chips

💰Cheaper: hickory wood chunks

Hickory is often cheaper and provides a similar smoky flavor.

pepper jack cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is widely available and often less expensive.

Prepare the brisket by trimming excess fat, leaving about 1/4 inch for flavor.

Mix brown sugar, paprika, black pepper, salt, garlic powder, and onion powder to create the rub.

Apply mustard to the brisket, then generously coat with the rub, pressing it into the meat.

Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Preheat your smoker to 225°F using wood chips for smoke flavor.

Place the brisket in the smoker fat side up and smoke for about 6-8 hours, maintaining a steady temperature.

Monitor the internal temperature; remove the brisket when it reaches 195-203°F.

Wrap the brisket in butcher paper and let it rest for 30-60 minutes.

While resting, prepare the burnt ends by cutting the point of the brisket into cubes.

Toss the burnt ends in barbecue sauce and return them to the smoker for an additional 1-2 hours until caramelized.

Serve the sliced brisket with burnt ends, pepper jack cheese, pickles, and buns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens