Craving burnt ends but don’t want to pull an all-nighter tending to your smoker? These Hot and Fast Burnt Ends bring the magic of beefy, smoky BBQ together in just five hours. You’ll still get that rich bark, buttery texture, and bold flavor—but in a fraction of the time. Fast, flavorful, and ridiculously satisfying.

Hot and Fast Burnt Ends

Let’s be honest—brisket can be a time commitment. But if you’re short on time and still want mouthwatering burnt ends, hot and fast is the way to go. These smoky beef “dice” pack a ton of flavor, and they come off the grill in just about 5 hours without sacrificing tenderness.

With a solid injection, bold rub, and plenty of rendered fat, you’ll end up with perfect burnt ends—crispy on the outside, juicy on the inside. This method is fast, reliable, and ideal for when you want all the reward without the overnight cook.

How to Make Hot and Fast Burnt Ends

Injecting the Point

Mix your beef injection powder with beef stock according to the instructions—don’t overdo it. Using a meat injector, fill the brisket point with as much liquid as it will take. Flip it and repeat. Many points will hold up to 2 cups of injection.

Place the injected point into a marinating bag and refrigerate overnight.

Seasoning the Point

Preheat your smoker to 350°F, using charcoal or a competition blend pellet.

Remove the point from the fridge, pat it dry with paper towels, and apply a heavy coating of You Need a BBQ rub followed by a light dusting of Boars Night Out White Lightning. Let it rest for about 30 minutes at room temperature until the rub begins to absorb.

Cooking the Point

Spray both sides of the point with duck fat spray—this prevents sticking and helps avoid over-darkening. Place the brisket on the smoker.

Every 20–30 minutes, open the lid, spray again with duck fat, and flip the point. You should hear a sizzle every time—it’s the fat rendering, and that’s exactly what you want.

Keep flipping and spraying until the internal temp reaches 170°F.

Wrapping the Point

Once you hit 170°F, wrap the point tightly in butcher paper and pour 1 cup of beef stock inside before sealing it up. Return it to the smoker and cook until the internal temperature hits 205°F.

Check for tenderness using a probe thermometer—if it slides in easily like a hot knife through butter, you’re ready for the next step.

Cubing the Burnt Ends

Remove the point from the smoker and cube it into ¾-inch pieces. Consistency is key here—equal size means even cooking in the final stage.

Place the cubes in a foil tray along with the leftover beef stock, any rendered juices from the wrap, and a generous pour of You Need a BBQ Hickory Smoked BBQ Sauce.

Finalizing the Burnt Ends

Cover the tray with foil and place it back on the smoker for up to 1 hour. This braising step lets the cubes soak in flavor and break down into fall-apart tender perfection.

After an hour, taste one—if it melts in your mouth, it’s time to eat. Serve hot and get ready for the compliments.

Best Beer To Pair With Hot and Fast Burnt Ends

American Pale Ale

Its crisp bitterness balances out the rich, fatty beef and adds a refreshing finish.

Smoked Lager

Enhances the charred bark and smoky flavors without overpowering the meat.

Amber Ale

Smooth and malty, it complements the BBQ sauce and caramelization perfectly.