Beef Burnt Ends Recipe: A Delicious BBQ Classic

Beef burnt ends are a smoky, flavorful BBQ treat that originated from the “point” cut of beef brisket, known for its rich marbling and intense beefy taste. Often referred to as “meat candy,” these bite-sized pieces are crispy on the outside, tender on the inside, and coated in a sticky, sweet, and savory sauce. Perfect for BBQ lovers, beef burnt ends are ideal for weekend cookouts, game days, or any occasion that calls for a mouthwatering dish.

In this recipe, you’ll learn how to make the ultimate beef burnt ends at home using a smoker, with tips to ensure that each bite is perfectly charred and juicy.

Introduction to Beef Burnt Ends

Originally a byproduct of cooking brisket, beef burnt ends became a BBQ staple due to their crispy, caramelized exterior and juicy, flavorful interior. While burnt ends were once made exclusively from brisket, many variations now use other cuts like chuck roast to speed up the cooking process without sacrificing flavor.

This recipe focuses on the traditional method, where beef brisket is slow-cooked in a smoker until tender, then cubed, sauced, and returned to the smoker for a final caramelization.

Why Beef Burnt Ends Are a BBQ Favorite

1. Flavorful and Tender

The combination of slow smoking and marbling in the brisket gives beef burnt ends their signature tender texture, while the crispy edges offer an incredible contrast with the juicy meat.

2. Caramelized Perfection

The second phase of smoking after adding BBQ sauce creates the perfect caramelization. The sugar in the sauce transforms into a rich, sticky glaze that complements the beef’s deep flavor.

3. Versatile for Any Meal

Beef burnt ends can be served as a main dish, an appetizer, or even as a topping for nachos, sandwiches, or salads. They are a crowd-pleaser at BBQ parties and cookouts.

Essential Ingredients for the Best Beef Burnt Ends

To create the best beef burnt ends, you’ll need the following ingredients:

• Beef brisket point: The “point” cut is preferred due to its marbling, but a whole brisket or chuck roast can also be used.
• BBQ rub: A blend of brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper for flavor.
• BBQ sauce: Choose your favorite BBQ sauce or make your own for a personalized touch.
• Beef broth: Keeps the brisket moist during smoking.
• Apple cider vinegar: Helps tenderize the meat and adds a subtle tang.
• Butter: Adds richness during the cooking process.

How to Make Beef Burnt Ends: Step-by-Step Guide

1. Prepare the Brisket

Start by trimming any excess fat from the brisket point. Leave a thin layer of fat for flavor but remove any thick, hard pieces. Apply a generous coating of BBQ rub to all sides of the brisket, making sure it’s evenly covered.

2. Smoke the Brisket

Preheat your smoker to 225°F (107°C). Place the seasoned brisket on the smoker, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Spritz the brisket with apple cider vinegar every hour to keep it moist.

3. Wrap and Continue Smoking

Once the brisket reaches 165°F, wrap it in butcher paper or aluminum foil along with a bit of beef broth and butter. Return it to the smoker and continue cooking until the internal temperature reaches 195-205°F (90-96°C), which will take another 2-3 hours.

4. Cube the Brisket

After reaching the desired temperature, remove the brisket from the smoker and let it rest for 30 minutes. Once rested, slice the brisket into 1-inch cubes.

5. Sauce and Caramelize the Burnt Ends

Place the brisket cubes in an aluminum pan and coat them with BBQ sauce. Return the pan to the smoker and cook for an additional 1-2 hours at 250°F (121°C) until the sauce has thickened and caramelized, and the cubes are crispy on the outside.

6. Serve and Enjoy

Remove the burnt ends from the smoker and let them cool for a few minutes. Serve immediately, either as an appetizer or part of a BBQ platter.

Tips for Perfect Beef Burnt Ends

• Use a good quality brisket point: The marbling in this cut is key to achieving tender, flavorful burnt ends.
• Don’t rush the smoking process: Low and slow is the way to go. Smoking at a low temperature for an extended period ensures the meat stays tender and juicy.
• Monitor internal temperatures: Use a meat thermometer to ensure the brisket reaches the perfect temperature. Undercooking will result in tough meat, while overcooking can dry it out.
• Experiment with sauces: If you prefer spicier burnt ends, add a bit of hot sauce or cayenne pepper to your BBQ sauce. For a sweeter option, try honey or brown sugar.

How to Store and Reheat Beef Burnt Ends

Beef burnt ends can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish and cover with foil. Reheat at 250°F (121°C) until warmed through, about 20-30 minutes. For best results, avoid using the microwave, as it can dry out the meat.

Nutritional Value of Beef Burnt Ends

Here’s a nutritional breakdown for a 4-ounce (113-gram) serving of beef burnt ends:

• Calories: 350
• Protein: 28 grams
• Fat: 25 grams
• Carbohydrates: 10 grams (due to BBQ sauce)
• Sodium: Varies depending on the BBQ rub and sauce used

While delicious, beef burnt ends are rich and calorie-dense, so they are best enjoyed in moderation, especially if you’re watching your fat and calorie intake.

Frequently Asked Questions About Beef Burnt Ends

1. Can I make beef burnt ends without a smoker?

Yes, you can replicate the smoky flavor of beef burnt ends in an oven by using liquid smoke. Slow roast the brisket at 250°F (121°C) and follow the same steps for cubing and saucing the meat.

2. What’s the difference between beef burnt ends and pork burnt ends?

Beef burnt ends are made from brisket, while pork burnt ends typically come from pork belly. The cooking methods are similar, but pork burnt ends are usually fattier and slightly sweeter.

3. Can I use chuck roast instead of brisket?

Yes, chuck roast can be used as a quicker alternative to brisket. While it won’t have the same rich marbling, it still produces tender, flavorful burnt ends.

4. How long do burnt ends take to cook?

It generally takes about 10-12 hours to cook, including the initial smoking, wrapping, and final caramelization. Patience is key to achieving the best results.

In conclusion, beef burnt ends are a delicious BBQ treat that’s worth the time and effort. Whether you’re smoking a brisket for a family gathering or preparing burnt ends for a special occasion, this recipe will help you achieve tender, smoky, and flavorful results every time. Enjoy the caramelized perfection that makes beef burnt ends a BBQ favorite!