Brisket Burnt Ends (Oven Recipe)
Brisket Burnt Ends Recipe – Super meaty Burnt Ends are a classic BBQ dish made from the charred ends of an oven-baked or smoked beef brisket. They’re tossed in barbecue sauce and Coca-Cola for the perfect sweet, smoky flavor that goes great with your favorite southern sides!
What are Burnt Ends?
This old-school BBQ joint recipe was thought to have first shown up in Kansas City barbecue restaurants as a way to use up (and serve) the tough ends of a smoked brisket. Little chunks of beefy goodness, braised in spicy-sweet barbecue sauce… What’s not to love?
For this Burnt Ends recipe, you first need to make the beef brisket in the oven or on a smoker. You can use the ends from this classic Best Smoked Beef Brisket Recipe or Texas Style Oven Brisket Recipe. Both are fantastic! Then you simply cut off both the tough flat end and the fatty point to make burnt ends.
Or you can buy a smaller piece of brisket specifically to make this burnt ends recipe. Below we show you how to do this in a smoker or in the oven.
Continue reading for our complete start-to-finish Brisket Burnt Ends recipe!
Ingredients You Need
Here, we are showing you how to make a complete Burnt Ends recipe, brisket, and all. So for this full dish, you’ll need:
- Beef brisket – point end
- Spices – kosher salt, coarse black pepper, garlic powder, ancho chile powder
- Barbecue sauce – your favorite bbq sauce – we prefer a spicy-sweet brand
- Coca-Cola – or other similar cola you prefer
The point-end of a brisket is sometimes called the Deckle. This end is more tender and has more excess fat than the flat end. However, a flat brisket can also be used if you cannot find a Deckle. When I make burnt ends from a whole brisket, I use both!
Let’s Get Started!
Whether you plan to smoke or roast the beef brisket, you want to first prepare the meat properly!
Set out a rimmed baking sheet (or large foil pan) and place the brisket on it. In a small bowl, mix the salt, pepper, garlic powder, and ancho chili. Rub the spice blend over the entire surface of the brisket.
Note: Whether on the smoker or in the oven, either cooking method usually takes 3 ½ – 5 hours, depending on the size and shape of the brisket.
How to Make a Beef Brisket in a Smoker
If you have a smoker, now is the time to use it! Choose your favorite smoking wood – mesquite, hickory and oak are savory without overpowering the beefy flavor of the meat.
How to smoke the brisket to make Burnt Ends: Place the brisket in a 225-degree F smoker. Insert a meat thermometer probe and smoke the brisket to 195 degrees F.
Pro Tip: You can wrap the brisket in aluminum foil or a piece of butcher paper once it hits 150 degrees F to keep the cooking process from stalling.
How to Make Brisket in the Oven
If you don’t have a smoker, that’s totally ok! Roast the seasoned brisket low and slow in the oven for fork-tender meat.
How to cook beef brisket in the oven: First, preheat the oven to 225 degrees F. Set the brisket in the oven, insert a meat thermometer probe, and bake to 195 degrees F.
Again, this will take about 3-5 hours, depending on the size of your brisket. Check the temp at 3 hours, and continue to bake and check every 30 minutes until it reaches the right internal temperature.
How to Make Brisket Burnt Ends
- Once the internal temperature of the brisket is around 190, prepare the sauce and set out a 9 X 13 inch baking dish. Pour the barbecue sauce and Coca-Cola into the dish and whisk to combine.
- When the brisket reaches 195, remove it from the heat and let it rest for a few minutes. Then use a serrated knife to cut the brisket into 1-inch chunks. Check out this post for tips on how to perfectly slice a beef brisket!
Pro Tip: As you cut them, quickly move them to the dish so that any juices that run out get mixed into the sauce.
- Once all the meat is chopped, gently toss the brisket cubes to coat in the sauce.
- Now place the pan back in the oven (or on the smoker) and continue cooking for 1 hour, until the sauce thickens and the exposed pieces of brisket are crispy.
Get the Complete (Printable) Brisket Burnt Ends Recipe + VIDEO Below. Make Them in the Oven or on the Smoker!
Suggestions for How to Serve Burnt Ends
At a bbq joint, burnt ends are usually served as an appetizer before the big meal gets going. They fit right in on a buffet of other southern apps and snacks like Fried Green Tomatoes, Cajun Shrimp Toast, and Smoked Shotgun Shells.
Or it can be served as the main dish of a barbecue plate loaded with southern sides. Try them with traditional sides, like:
- Bread and Butter Pickles
- Baked Beans
- Potato Salad
- Collard Greens
- Corn Spoon Bread
- Fried Okra
- Cheesy Hominy Casserole
And a slice of white bread, too, of course!
Storage and Reheating Tips
Leftover Burnt Ends are fantastic! They are delicious to eat cold or reheated, either as a main dish or even for a snack.
Once the meat has cooled, store it in a sealed container and keep in the refrigerator for up to 4 days.
To keep the smoked brisket for longer you can freeze for up to 3 months. Again, after it has cooled transfer the Burnt Ends to an airtight zipper bag or container and freeze.
To reheat, first defrost the bbq brisket pieces in the fridge overnight. Then reheat in the microwave or on the stovetop with a bit more barbecue sauce.
Looking for More Classic Southern Recipes? Be Sure to Also Try:
- Coffee Brushed Barbecue Ribs
- Grilled Pork Chops + Carolina BBQ Sauce
- Crock Pot Brisket Sandwich Recipe
- Mind-Blowing Nashville Hot Chicken
- Grilled Ham Steaks with Southern Kale Salad
- Chopped Beef Brisket Sandwich
- Smoked Pork Belly Burnt Ends
Best Brisket Burn Ends Recipe
Video
Ingredients
- 3-4 pounds beef brisket point-end
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1 teaspoon ancho chile powder
- 1 cup spicy-sweet barbecue sauce
- 1 cup Coca-Cola I used a mini Coke
Instructions
- Set out a rimmed baking sheet and place the brisket on it. In a small bowl, mix the salt, pepper, garlic powder, and ancho chile. Rub the spice blend over the entire surface of the brisket.
- Smoker Method: If you have a smoker, use it! Place the brisket in a 225 degree F smoker. Insert a meat thermometer probe and smoke the brisket to 195 degrees F. *You can wrap the brisket in foil or peach butcher paper once it hits 150 degrees F to keep the cooking process from stalling.
- Oven Method: If you don’t have a smoker, preheat the oven to 225 degrees F. Set the brisket in the oven, insert a meat thermometer probe and bake to 195 degrees F. Either way, this usually takes 3 ½ – 5 hours, depending on the size and shape of the brisket. *You can wrap the brisket in foil or peach butcher paper once it hits 150 degrees F to keep the cooking process from stalling.
- Once the internal temperature is around 190, prepare the sauce. Set out a 9 X 13 inch baking dish. Pour the barbecue sauce and Coca-Cola into the dish. Once the brisket reaches 195 degrees, remove it from the heat.
- Use a serrated knife to cut the brisket into 1 inch chunks. As you cut them, quickly move them to the dish so that any juices that run out get mixed into the sauce. Once all the brisket is chopped, stir the pieces to coat in sauce.
- Now place the pan back in the oven (or on the smoker) and continue cooking for 1 hour, until the sauce thickens and the exposed pieces of brisket of crispy. Stir and serve warm.
This is absolutely delicious, but the sauce didn’t thicken up or the ends get too crispy and I don’t want to keep cooking as that might toughen up the meat. Perhaps it’s meant to be on the soupier side, sauce wise?
IF I USE THE OVEN METHOD . . . ,
DO I COVER WHILE BAKING ?
OR , LEAVE IT UNCOVERED ?
Hi Natalie,
You do not have to wrap the brisket, but it does speed up the cooking time whether in a smoker or in the oven. Brisket tends to “stall” at 150 degrees F, and stay there for a while. Wrapping it speeds up the stall time.
Love adding coke to meat recipes. This recipe is a summer hit! It’s packed with flavor & the meat is nice & tender.
My whole family loved us, thanks for the easy directions!
My kids are very picky and they loved this, thanks for the recipe.
I never loved the crispy or burnt bits of my barbecue, but this makes it all so tasty and just so perfect for using the whole ingredient!