HORN · Beef
Burnt Ends
The candy of the pit. Sticky, dark, caramelized.
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The candy of the pit. Sticky, dark, caramelized.
By Matt Horn | Updated on October 6, 2026
Cook8-10 hrs
Prep30 min
Serves6-8
IntermediateBurnt ends are the reward for cooking a whole brisket — the point, cubed, sauced, and sent back to the smoker until every edge is sticky and dark. If you're starting from a point alone, the path is shorter but just as good. Stir once, let the sauce reduce, and don't pull them early.
Ingredients
- 014–5 lb brisket point
- 022 tbsp coarse black pepper
- 032 tbsp kosher salt
- 041 tbsp garlic powder
- 051 tbsp onion powder
- 061 cup barbecue sauce
- 072 tbsp honey
- 082 tbsp brown sugar
- 092 tbsp beef stock
- 101 tbsp bourbon, optional
Method
- Step 1Season the brisket point and smoke at 250–265°F until dark bark develops and the meat reaches roughly 165°F.
- Step 2Wrap and continue cooking until tender.
- Step 3Rest briefly, then cut into 1½-inch cubes.
- Step 4Place cubes in a pan and toss with barbecue sauce, honey, brown sugar, stock and bourbon.
- Step 5Return uncovered to the smoker for 45–60 minutes, stirring once, until the exterior becomes sticky, dark and caramelized.
Matt's Notes
Don't pull them early — the magic is in that last uncovered hour when the sauce reduces and clings.
What you'll need
