Burnt ends. Meat candy. The best bite in all of BBQ.
They started as the trim nobody wanted — the barky, fatty edges of the brisket point — and became the thing people fight over. Twice-cooked, glazed, caramelized: each cube is a little package of bark, rendered fat, and sticky sweet heat.
The Second Cook Is the Magic
Smoke the point, cube it, then braise the cubes in sauce, butter, and brown sugar until the glaze tightens into a lacquer. That second cook is what turns good brisket into candy.
What You'll Need
- Brisket point (5–7 lbs)
- Kinder's BBQ rub
- BBQ sauce, butter, brown sugar, honey
- A smoker, a foil pan, and patience
📖 This Recipe Is in the Cookbook
The full Brisket Burnt Ends recipe — ingredients, steps, and full-page photo — lives in Daddio on the Patio: 50 Easy Backyard BBQ & Blackstone Recipes. Now available on Amazon →
View the Recipe →Make them for a crowd and stand back. Or don't — keep the pan for yourself. I won't tell.
🔥 Give This One a Try
Fire up the grill, make this one your own, and tag Daddio on the Patio so I can see what you cooked up.
Fire. Flavor. Family.
That's the Daddio way.