Burnt ends are a delicious slightly fatty cut of brisket that will melt in your mouth. When I make these for my family, they do not last long — they're like bites of meat candy.
Technique tip: Use a mild wood like cherry for color and hickory or oak for the mellow smoke flavor.
Swap option: Use a mix of brisket and pork belly.
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup coarse kosher salt
- 1/3 cup chile powder
- 1/4 cup paprika
- 3 tablespoons freshly ground black pepper
- 3 tablespoons ground cumin
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 tablespoon cayenne pepper
- cherry, hickory or oak wood chips, for smoking
- 1 beef brisket point, trimmed
- 3 tablespoons butter, cut into slices
- 1/4 cup barbecue sauce
1. Mix brown sugar, granulated sugar, salt, chile powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl; set aside.
2. Trim all the hard fat from the brisket.
3. Prepare a smoker or grill, following manufacturer's directions, and stabilize temperature at 225 F.
4. Generously cover all sides of the brisket with the rub and massage it into the meat. Reserve any leftover rub.
5. Smoke the meat until an instant-read thermometer inserted in the thickest part reads 160-165 F.
6. Add the butter slices, remaining rub and barbecue sauce to brisket then tightly wrap in foil.
7. Return to the smoker and cook until the internal temperature of the meat reaches 202 F.
8. Remove from the smoker and let rest for 30 minutes, unwrapped.
9. Remove from wrap, cut the point into chunks and serve.