Best Burnt Ends on a Smoker

01 Prepare the Brisket: Trim any excess fat from the brisket, leaving a thin layer for flavor. Rub the brisket all over with your chosen beef rub or seasoning mix. Allow the seasoned brisket to sit for a few hours in the refrigerator, or overnight.

Ingredients 1 Whole beef brisket (10-12 pounds) 2 tablespoons Your favorite beef rub or a mix of salt, pepper, garlic powder, and onion powder

1 Whole beef brisket (10-12 pounds)

2 tablespoons Your favorite beef rub or a mix of salt, pepper, garlic powder, and onion powder

02 Preheat and Set Up the Smoker: Preheat your smoker to a temperature of 225°F. Use your preferred smoking wood, such as hickory, oak, or mesquite, to create a flavorful smoke.

03 Smoke the Brisket: Place the seasoned brisket on the smoker's cooking grate with the fat side facing up. Smoke the brisket for 6-8 hours or until it reaches an internal temperature of around 165°F. This initial smoking phase helps develop a rich smoky flavor.

04 Spray brisket: After two hours, spray the brisket with water or apple cider vinegar. Repeat this cycle every 45 minutes to an hour.

05 Wrap: Wrap your brisket with foil or butcher paper. Let smoke until it reaches an internal temperature of 195°F.

06 Remove brisket from smoker and uncover: Let this rest for 15-20 minutes.

07 Cube the Brisket: Carefully trim away any excess fat and slice the brisket into 1-inch cubes. Place the cubes in a large mixing bowl.

08 Make the Burnt Ends Glaze: In a saucepan over medium heat, combine the barbecue sauce, honey, brown sugar, and apple cider vinegar. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.

Ingredients 1/4 cup Apple cider vinegar 1/4 cup Brown sugar 1/2 cup Honey 1 cup Your favorite barbecue sauce

1/4 cup Apple cider vinegar

1/4 cup Brown sugar

1/2 cup Honey

1 cup Your favorite barbecue sauce

09 Coat the Burnt Ends: Pour the prepared glaze over the cubed brisket in the mixing bowl. Gently toss the brisket cubes to ensure they are evenly coated with the glaze.

10 Return to the Smoker: Place the glazed brisket cubes back on the smoker's cooking grate. You can use a grill pan or aluminum foil tray to hold the cubes and catch any drippings. Continue smoking the burnt ends for another hour, or until they are tender and have developed a caramelized exterior. They should have a temperature of 205°F.

11 Serve and Enjoy: Remove them from the smoker. Serve the smoked burnt ends as a delicious appetizer, main dish, or even as a topping for sandwiches or baked potatoes.