Texas-Style BBQ Burnt Ends
The ultimate brisket candy. These burnt ends start with a full point-cut brisket smoked low and slow, then cubed and caramelized with a honey glaze. The TexasBBQRub bark on each cube is what makes these irresistible.
This recipe uses
Grand Champion
Multiple Grand Champion wins in competition. Slightly less spicy with brown sugar sweetness. "The Edge" for serious BBQ.
Shop Grand Champion →Ingredients
- 1 whole beef brisket (point-cut, 8-10 lb)
- 1/2 cup TexasBBQRub (Original or Grand Champion)
- 1/4 cup Worcestershire sauce
- 1/4 cup beef broth or apple juice (optional spritz)
- 2 Tbsp melted butter (for the final glaze)
- 1/4 cup honey or Texas Pepper Jelly (optional sweet finish)
- 1 Tbsp yellow mustard (acts as a binder for the rub)
Instructions
- Prep the Brisket: Trim excess silver skin and thin fat cap (leave about 1/4 in). Pat dry. Rub the entire surface with mustard, then coat with 1/2 cup TexasBBQRub, pressing it in. Let rest uncovered in the refrigerator 1 hr (or overnight) to dry-age.
- Smoke Low and Slow: Pre-heat smoker to 225 degrees F using a mix of oak + hickory. Place brisket point-side down, smoke 5-6 hr until internal temp reaches 165 degrees F.
- Wrap and Continue: Wrap the meat tightly in foil (add 1/4 cup broth or apple juice if you like a moist wrap). Return to smoker and cook until internal temp hits 195-205 degrees F (about 2-3 hr more).
- Cube the Point: Remove from foil, let rest 15 min. Slice the point into 1.5-inch cubes. Toss cubes in a bowl with 2 Tbsp melted butter and 1/4 cup honey or Texas Pepper Jelly if desired.
- Final Smoke: Return the coated cubes to the smoker (or a hot grill) at 250 degrees F for 30-45 min, stirring once, until the glaze caramelizes and the edges are crispy.
- Serve: Transfer to a serving platter, sprinkle a light dusting of fresh TexasBBQRub, and enjoy while hot.
Bill's Pitmaster Tips
- Burnt ends are the pitmaster's reward — the best bites from the whole brisket.
- The honey glaze on the cubes is optional, but it creates that candy-like caramelization everyone loves.
Pro Tips
- Try the 1-2-3 Rub Method: Worcestershire, then TexasBBQRub, then Worcestershire again for enhanced flavor adhesion and a subtle umami boost.
- Use a wood blend of 70% oak and 30% hickory for classic Texas smoke without overpowering the rub.
- Foil wrap with liquid keeps the point moist, ensuring that the final cubes stay juicy.
- Do not rush the final smoke -- keep the temp at 250 degrees F to allow the caramelized crust (burnt-end bark) to form without drying out.
- Rest the meat at least 15 min before cubing to redistribute juices and prevent a dry bite.
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