Do I have to use the point of the brisket?

Only if you want to be traditional. Poor man's burnt ends are made using chuck roast, which is somewhat similar. Brisket has a better fat ratio and much less intermuscular fat, but chuck roast is always another option.

Can I cut the point into cubes before smoking?

Yes, you can. The cooking time will be very different. Make sure you spritz regularly and still wrap them in aluminum foil when the internal temperature of the meat reaches 165°F.

Should I wrap the brisket point in pink butcher paper or aluminum foil?

Through testing the aluminum foil tends to braise and soften the brisket much better than butcher paper using this process. If you find it's too soft, try butcher paper for yourself and see if that helps. It will lengthen the cooking time, so just be aware. You can also use an aluminum pan and seal the top tightly with foil.

How to Smoke Brisket Burnt Ends

Ingredients

Scale

4-5 pound brisket point
1/2 cup Signature Sweet & Smoky Rub
1 cup beef broth (for spritzing and braising)
1 cup Smoky Sweet Heat Sauce
Slices of white bread
A batch of Sweet & Spicy Pickles

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Instructions

Trim the brisket point of any loose fat or silverskin. If you are starting with a whole packer brisket, carefully trim along the seam of fat and separate the point first.
Season all sides generously with your seasoning. Allow the brisket to rest at room temperature and heat up your smoker to 250°F.
Place the brisket in the smoker and allow it to cook undisturbed for about 5-6 hours. Check on it to make sure it has a great color, the bark should be darker and firm. The timing will vary, depending on the size of the point.
Once the temperature is around 165°F, remove it and place it on a sheet of heavy-duty foil. Pour on the beef broth and wrap it up tight using two layers of foil. Return to the smoker and turn up the heat to 300°F. Use your temperature probe to monitor the brisket.
After about 1-2 hours, the brisket will reach about 200-205°F. Check the thickest parts with your temperature probe to make sure it’s very tender. Wrap and continue to cook if not.
Remove the brisket and slice it into cubes when it’s tender. Add the cubes to a sheet pan or foil pan, and pour in the beef juices that were left over. Add in the BBQ sauce and mix everything gently until the brisket is coated. Set the pan back in the smoker for about 30-40 minutes until the sauce is tacky on the outside.
Remove the burnt ends from the smoker and serve with a slice of white bread and homemade pickles.

Notes

Make sure you wrap the brisket with 2 sheets of heavy-duty foil, not thin foil.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 7-8 hours
Category: Beef & Lamb
Method: Smoking
Cuisine: Appetizer