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When you think of barbecue, one of my favorite things that comes to mind is those tender, juicy, smoky little nuggets we call burnt ends. This burnt ends recipe takes a whole brisket and makes it into bite-sized chunks of heaven to the next level with a rich maple bourbon glaze that’s sweet, sticky, and completely irresistible.
Whether you’re new to smoking meat or an old pro, this recipe is straightforward and packed with flavor. This smoked brisket recipe is one you’ll be asked for over and over.
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Let’s get into the cooking process below. I’m going to show you what I think is the best way to make these bbq brisket burnt ends, however, if you have a variation – leave a comment at the bottom of the page and let me know.
It really is a beautiful thing when you can start with a full packer brisket and some tools and ingredients like a cutting board, your favorite rub and smoker to make what some say is the best bite in barbecue.
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Preparation Steps
Burnt ends are all about starting with the right cut of meat and setting yourself up for success. Don’t rush the prep—it’s just as important as the smoking process.
Ingredients:
- 3–4 lbs brisket point, cubed
- ½ cup real maple syrup (the good stuff, not pancake syrup)
- ¼ cup bourbon
- ½ cup brown sugar
- 1 tbsp Worcestershire sauce
- 4 tbsp butter
The Perfect Brisket:
For this recipe, we’re using the brisket point. That’s the fatty, flavorful part of the brisket that gives burnt ends their signature texture and flavor. If you’ve got a whole packer brisket, you’ll need to separate the point from the flat. A sharp knife is your best friend here—trim off any excess fat or silver skin, but don’t go overboard. That fat layer adds flavor as it renders. If you cook them whole -that’s fine. You’ll just need to separate the 2 parts before making this recipe
Getting Ready to Smoke:
- Cube your brisket point into roughly 1-inch pieces. This size is perfect for getting the perfect sized bite while staying juicy inside.
- Fire up your smoker to 250°F. Pick a good smoking wood—I’m a fan of oak for this one, but use whatever you love.
- Toss your brisket cubes into a foil pan, and you’re ready to move on to the fun part.
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Let’s Build Some Flavor!
Let’s break this into simple steps so you can nail it every time.
The Braise
- In your foil pan, mix the maple syrup, bourbon, brown sugar, Worcestershire sauce, and butter. Pour it over your brisket cubes and make sure everything’s coated.
- Cover the pan tightly with aluminum foil and pop it in the smoker. Let it go for about 1 hour, giving the brisket time to soak up all those smoky flavors while it gets even more tender.
The Glaze
- Once the brisket cubes are tender, it’s time to build some more flavor. Take the pan out of the smoker, remove the foil, and transfer the cubes to a wire rack or directly onto the smoker grates.
- Brush the cubes with that glorious glaze from the pan. Trust me, this step makes all the difference. Smoke them uncovered for another 5–10 minutes until they’re sticky, caramelized, and perfect.
Final Touches:
Take the burnt ends out of the smoker and give them one last brush of glaze. Serve them hot and watch them disappear—because they will.
My Burnt Ends Are Too Tough. What Happened?
- Any burnt ends recipe should be tender, not chewy. If yours are tough, you might’ve undercooked your brisket. Make sure the internal temperature of the brisket hits around 195–205°F for that melt-in-your-mouth texture. However the most important part of that original cook is that the meat is probe tender. You want your temperature probe to feel like it’s sliding through warm butter.
They’re Too Smoky. Help!
- This can happen if you overdo it with the wood. Stick to a lighter hand with heavier smoking woods like oak, especially if it’s your first time making this burnt ends recipe.
No Smoker? No Problem.
- If you don’t have a smoker, you can still make this burnt ends recipe on a grill set up for indirect heat. Just throw some wood chips in a smoker box or foil packet for that smoky flavor.
Pro Tips for Success
- Trim Smart: Leave a little fat for flavor, but get rid of any hard fat or thick chunks that won’t render down.
- Prime Brisket if you can: A prime grade brisket is worth the splurge. You’ll get better marbling and a more tender burnt ends recipe.
- Make It Your Own: Love heat? Add a pinch of cayenne pepper to the glaze. Want it extra saucy? Mix in your favorite BBQ sauce for a little extra flair on this delicious burnt ends recipe.
- Let It Rest: Don’t skip the rest time. After smoking and glazing, let this burnt ends recipe sit and rest for 5 – 10 minutes so that you don’t burn your mouth. It’ll be tough, you can do it.
What Makes Burnt Ends “Meat Candy”?
It’s all in the balance of flavors and textures. The slightly crispy edges, the tender insides, and that sticky-sweet glaze make a burnt ends recipe a barbecue icon. These are often called “meat candy” because they’re so addictive and flavorful. Whether you’re serving them at a cookout or hoarding them for yourself, they’re guaranteed to steal the show.
Variations to Try
If you want to mix things up, a burnt ends recipe isn’t just for brisket anymore:
- Pork Belly: These little cubes of bacon heaven are rich and melt-in-your-mouth good.
- Chuck Roast: A budget-friendly option that still delivers big on flavor.
- Hot Dogs: Surprisingly hot dog burnt ends recipe has taken social media by storm with rave reviews!
Serving Suggestions
This burnt ends recipe is great on it’s own, but they’re even better with a few sides. Here are some ideas:
- Coleslaw: The tanginess cuts through the richness of the meat.
- Mac and Cheese: Because you can never go wrong with mac and cheese.
- White Bread: A classic BBQ pairing that’s simple and satisfying.
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Wrapping It Up
This burnt ends recipe is everything you want in barbecue—easy, flavorful, and guaranteed to impress. Whether you’re a seasoned pitmaster or tackling your first brisket, these candied bites are a game-changer. Give them a try, and don’t forget to drop a comment below to let me know how they turned out. I’d love to hear about your results and any twists you added. Happy smoking!
Other Recipes You’ll Love:
- Sweet Tea Pork Belly Burnt Ends
- Bacon Wrapped Pickle Burnt Ends
- Smoked Pork Belly Pinwheels with Cherry Bourbon Glaze
- Texas Twinkies Shotgun Shells – Smoked Brisket Recipe
Maple Bourbon Candied Brisket Burnt Ends Recipe
Ingredients
- 3-4 lbs Brisket Point Cubed
- 1/2 C Maple Syrup Real, not pancake syrup
- 1/4 C Bourbon
- 1/2 C Brown Sugar
- 1 TBSP Worcestershire Sauce
- 4 TBSP Butter
Instructions
- Preheat smoker to 250F
- Cube brisket and place into a foil pan with all other ingredients, and cover tightly with foil, let cook for about 90 minutes
- Unwrap and remove burnt ends from the pan, and place on wire rack. Using a spoon or a brush coat each piece of meat with the glaze from the pan and let smoke uncovered for 5-10 minutes to glaze.
- Remove from smoker and apply more glaze if desired. Serve immediately.
