How To Make Beef Brisket Burnt Ends

Trim your brisket by removing any silver skin and thick layers of fat. Leave a thin 1/4 inch layer of fat around the bottom of the brisket and remove most of the fat on top. This will help it cook evenly and develop a flavorful bark.

In a small bowl, mix together kosher salt, black pepper and granulated garlic. Season the brisket generously on all sides. (You can also use a store bought SPG rub if you'd like). For best results season the brisket and allow it to rest in the fridge for at least one hour or overnight before smoking.

Set your smoker to 225°F using wood like hickory, oak or pecan, for a rich smokey flavor.

Place the brisket on the smoker, fat side down. Close the lid and smoke until the internal temperature of the brisket reaches about 175°F, which should take 6-8 hours.

Remove the brisket from the smoker and place it on a cutting board. Carefully separate the point from the flat. To do so, cut between the point and the flat portions of the brisket by following the fat seam that separates the two. Return the flat portion to the smoker to continue smoking if desired.

Cut the point section into 1 inch cubes. Place these cubed pieces into a large foil pan.

Drizzle the cubed brisket with bbq sauce, pats of butter, sprinkling of brown sugar and honey. Carefully mix everything together until well incorporated.

Return the foil pan (uncovered) to the smoker and continue cooking at 225°F, until the burnt ends reach an internal temperature of 205°F, about 2-4 more hours.

Once the burnt ends are tender and sticky, remove them from the smoker. Let them cool slightly then serve them with your favorite sides if desired.