Burnt ends are pure BBQ gold—those smoky, peppery cubes of brisket point that melt in your mouth and pack a punch of flavor. Despite the name, they’re not burnt, and they’re not really the “ends” of anything. Just tender, slow-smoked beef magic with a bark so good you’ll want to eat the whole tray yourself.
Low and Slow Peppery Burnt Ends
Burnt ends might be my all-time favorite bite of BBQ. They’re not just a cut of meat—they’re a reward. Known by some as “beef dice,” these moist little meat cubes are cut from the brisket point and smoked to buttery perfection. The process takes time, but when done right, every bite is packed with bark, smoke, and rich beefy flavor.
This recipe leans into peppery seasoning and low-and-slow technique to maximize tenderness and taste. If you’ve got patience, you’re in for a treat.
How To Make Low and Slow Peppery Burnt Ends
Prep the Meat
Preheat your smoker to 235°F. Trim any excess surface fat and silver skin from the brisket point. Then generously coat the meat with White Lightning seasoning followed by Little Louie’s Seasoned Salt with Black Pepper.
Let the brisket point rest at room temp for 20–30 minutes to let the rubs penetrate.
Smoke Until 170°F
Place the brisket point on your smoker. Insert a temperature probe into the thickest part and cook it until it hits an internal temp of 170°F. This stage builds that flavorful bark on the outside.
Wrap and Smoke to Tender
Wrap the brisket point tightly in butcher paper and return it to the smoker. Let it continue to cook until the internal temperature reaches 205°F.
Once it hits 205°F, begin checking for tenderness by probing the meat. If it doesn’t slide in like butter, re-wrap and keep smoking in 30-minute increments until it does.
Cube and Sauce the Burnt Ends
Once tender, remove the point from the smoker and cube it into ¾-inch pieces. Toss the cubes in a foil tray with You Need a BBQ Smoked Hickory Sauce and ¼ cup of butter, stirring to coat.
Cover the tray with foil and place it back on the smoker for 1 more hour to finish rendering and caramelize the sauce.
Serve and Enjoy
Uncover, let the burnt ends cool for a couple of minutes, and dive in. These peppery, smoky bites are BBQ perfection.
Best Beer To Pair With Burnt Ends
Brown Ale
The caramel malts enhance the sweetness of the sauce while balancing the black pepper rub.
Black Lager (Schwarzbier)
Dark but not heavy, a black lager adds roasty notes that complement the smoky beef without overwhelming it.
American Pale Ale
A crisp APA cleanses the palate between bites and cuts through the richness of the beef and butter.
Low and Slow Peppery Burnt Ends
Equipment
- Butcher Paper
- Fireboard 2.0 Thermometer
- Hickory Wood Pellets
- Foil Trays
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills Black Label 1000
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Sturdy Roll of Tin Foil
- BBQ Injector
Ingredients
- 1 each Brisket Point, Surface Fat Removed
- 1/4 cup Big Poppa Smokers Little Louie’s Garlic Salt
- 1/4 cup Boar's Night Out White Lightning
- 1/4 cup Butter
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
Instructions
- Preheat smoker to 235°F.
- Trim brisket point and season with White Lightning and Little Louie’s.
- Smoke until internal temp reaches 170°F.
- Wrap in butcher paper and continue smoking until 205°F and probe tender.
- Cube into ¾-inch pieces.
- Toss in foil tray with ¼ cup butter and BBQ sauce, cover with foil.
- Return to smoker for 1 hour.
- Serve and enjoy hot!