Brisket burnt ends used to be given away for free to waiting customers. However, they are now the intention of many BBQ enthusiasts due to their great flavor and texture. For this recipe a brisket point is first smoked, then wrapped, and finally rested. It was then diced up and served with some Buffalo Hot Sauce with sliced Jalapeno peppers.
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Step 1: This recipe starts with a brisket point, the reason being the point has more fat than a brisket flat, and therefore, its well suited to making burnt ends. A brisket point is also sometimes referred to as the Deckle.
Step 2: While you want fat for brisket burnt ends, there is too much of a good thing. Therefore you will still want to trim down a brisket point, even for making burnt ends.
Step 3: You’ll want to go over the whole brisket point trimming down the fat, but leaving around a quarter of an inch of fat on the surface.
Step 4: After the fat trimming, you’ll also want to square off the edges of the brisket, as any really thin bits on the edges will get too burnt by the time the brisket is finished cooking, even for a burnt ends recipe.
Step 5: This recipe is made with its own custom rub, which consists of Kosher salt, freshly ground Black Pepper, Onion Powder, Garlic Powder, and finally, Turkish Oregano.
Step 6: Start with seasoning the bottom of the brisket point.
Step 7: Then flip the brisket over and generously season the top side, making sure to apply seasoning around all the edges of the brisket as well.
Step 8: It was then time to get the brisket on the pellet smoker (fat side up) which was pre-heated to 250 degrees. The brisket was then left to smoke for one hour unattended.
Step 9: While the brisket was on the pellet smoked a spritz of equal parts dry red wine and red wine vinegar which was then placed into a spray bottle.
Step 10: This is what the brisket was looking like after one hour. As you can see, it had already developed a lot of color from the rub/smoke penetration.
Step 11: The brisket was then sprayed over with the red wine and vinegar spray. This will add flavor and keep the brisket moist which also helps the smoke to adhere to the surface of the brisket.
Step 12: The smoking process continued for four hours while being sprayed with the red wine/vinegar every 45 minutes. This is what the brisket was looking like after those four hours.
Step 13: After four hours on the pellet smoker the brisket was taken off to be wrapped in foil.
Step 14: Before the brisket was double wrapped in foil it was given a final spray down with the red wine and vinegar spray.
Step 15: You’ll want to make sure the edges of the brisket foil wrap are nice and tight so the brisket can properly steam cook and also so all the juices are contained.
Step 16: The wrapped brisket then went back on the pellet smoker still running at 250 degrees, but it will be cooked to an internal temperature and not time.
Step 17: After around another two hours (six hours of total cooking time) the brisket had reached an internal temperature of just under 200 degrees and was ready to come off the pellet smoker.
Step 18: The brisket was then left in its foil wrap and placed inside an insulated cooler for it to slowly rest for an hour.
Step 19: While the brisket was left to rest the Buffalo Hot Sauce was prepared. Starting with getting some butter in a hot cast iron skillet.
Step 20: This Buffalo Hot Sauce took things up a notch by adding some thinly sliced jalapeno peppers.
Step 21: The sliced Jalapeno peppers were placed in the pan with the melted butter and some torn Cilantro.
Step 22: The sliced Jalapeno peppers and Cilantro were kept moving in the pan, cooking in the butter until they took on some color and started to turn brown.
Step 23: At this point, the Hot Sauce was added to the cooked Jalapeno peppers and Cilantro.
Step 24: Keep stirring the sliced peppers and Cilantro in the butter/hot sauce until it comes to a boil and then its ready.
Step 25: This is what the brisket looked like after resting for one hour. At this point, the recipe is at a total of seven hours.
Step 26: Next, the smoked brisket point was cut up roughly into one-inch cubes.
Step 27: Then place the brisket cubes into your serving dish.
Step 28: Next, the Buffalo Hot Sauce with Jalapeno pepper slices was poured all over the brisket burnt ends.
Step 29: And that’s it, brisket burn ends with Buffalo Hot Sauce. When it comes to peak BBQ flavors, this is right up there.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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