Burnt ends definitely stand on their own when it comes to flavor but why not wrap them in bacon and kick them up a notch or two? The new motto is: “bacon wrapped smoked burnt ends, just because you can!”

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Helpful Information
  • Prep Time: 35 minutes
  • Cook Time: 2-3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Mesquite and/or Pecan
What You'll Need

*You can also use a smoked chuck roast for this. See instructions below.

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recipe-ad-rubYou can't hardly make good burnt ends without a great tasting sauce and a superb sweet and spicy rub in my opinion. Mine does the job all too well and just to prove it, I made a batch with and without my own rub and sauce and there was no comparison!

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Smoking a Brisket

Last week, I showed you how to smoke a brisket from start to finish and those instructions are archived HERE.

When it got finished, we separated the flat part of the brisket from the thicker, more fatty end called the point. The point is used to make the burnt ends.

2015-IMG_6429

This is not to say that you can't slice up the flat end to make burnt ends if you want to.

Smoking a Chuck Roast

Brisket is really expensive right now and you may find a chuck roast to be a little easier on the wallet.

Smoke the chuck roast at 225°F  until it reaches 160°F. Then wrap it in foil and continue cooking it until it reaches about 200°F. It can then be cubed or cut into smallish pieces, coated with sauce and rub and smoked again at 225°F for about 2-3 hours or until the sauce and rub caramelize on the outside of the meat really well.

What Are Burnt Ends Anyway?

They actually are not burnt anything but rather cube shaped pieces of the brisket from the fatty end that needed a little more time in the heat to render out the rest of the fat. This process yields some of the best tasting pieces of brisket you'll ever put in your mouth.

Separate Top from Bottom

Once you remove the flat end, you will notice that there is a thick vein of fat that runs through the middle of the brisket. I run my knife along the bottom of this to separate them.

See that fat vein in the middle?

2015-IMG_6429

Separated with one fail swoop of my very sharp knife.

2015-IMG_6430

Now just slice/remove the fat from the top of the pieces.

Slice and Cube the Meat

Slice the meat into pieces that are about 1 to 1-1/2 inch thick.

2015-IMG_6431

Further cut the thick slices into pieces as shown below.

2015-IMG_6434

Add the Sauce and Rub

I don't like the burnt ends to be overly saucy but that's just me. If you like them that way then sauce away.

Just a little on each one to start.

2015-IMG_6447

Sprinkle on the rub generously then roll them around to coat well.

2015-IMG_6448

If you want more rub, you can also place some rub in a plate and roll the sauced brisket pieces in the rub.

2015-IMG_6438

The rub and sauce together is what makes that nice caramelized coating on the outside that tastes so good.

Wrap in Bacon

Now that the little tasty morsels of goodness are covered in a nice layer of sauce and rub, you can cut pieces of thin bacon in half and wrap each one.

The size of the bacon is dictated by the size of the beef cubes. If you make them smaller than I did, you may be able to use the bacon in thirds. Do a test on this before you cut all of the bacon in half.

2015-IMG_6439

Smoke It

Nearly all of my recipes can be made on any smoker or grill and this one is no exception. I have made these on the grill as well as multiple smokers including electric, propane, charcoal and wood (stick  burners) and they all work very well.

Setup whatever smoker or grill you have available for cooking at 225°F. If you just got finished cooking the brisket, it is most likely already hot and ready to go.

If not, give it a chance to preheat before moving forward.

I would like to note that I usually do burnt ends in a foil pan however, with the bacon wrapped version we are making in this recipe, I recommend using a Bradley rack or something similar to give them open access to the heat and smoke.

2015-IMG_6446

You can also crank up the heat to help the bacon to crisp up a little bit. Using thin bacon helps a lot.

Apply smoke from mesquite, pecan (or almost any other smoking wood) the entire time they are in the smoker for best results.

Brush on a little sauce if desired about 30 minutes before removing them from the heat.

Serve 'em up and Enjoy!

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"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

Print

Bacon Wrapped Smoked Burnt Ends

Burnt ends definitely stand on their own when it comes to flavor but why not wrap them in bacon and kick them up a notch or two? The new motto is: “bacon wrapped burnt ends, just because you can!”

  • Author:
  • Prep Time: 35 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 35 mins
  • Yield: 5-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

Instructions

Smoking a Brisket

  1. Last week, I showed you how to smoke a brisket from start to finish and those instructions are archived HERE.
  2. When it gets finished, separate the flat part of the brisket from the thicker, more fatty end called the point. The point is used to make the burnt ends.

Smoking a Chuck Roast

  1. Brisket is really expensive right now and you may find a chuck roast to be a little easier on the wallet.
  2. Smoke the chuck roast at 225°F until it reaches 160°F.
  3. Wrap it in foil and continue cooking it until it reaches about 200 °F.

Separate Top from Bottom

  1. Once you remove the flat end, you will notice that there is a thick vein of fat that runs through the middle of the brisket. I run my knife along the bottom of this to separate them.
  2. Slice/remove the fat from the top of the pieces.

Slice and Cube the Meat

  1. Slice the meat into pieces that are about 1 to 1-1/2 inch thick.
  2. Further cut the thick slices into pieces about 1 inch wide to make cubes of meat.
  3. Add some sauce to each one
  4. Sprinkle on some rub generously then roll them around to coat well.
  5. If you want more rub, you can also place some rub in a plate and roll the sauced brisket pieces in the rub.
  6. The rub and sauce together is what makes that nice caramelized coating on the outside that tastes so good.

Wrap in Bacon

  1. Now that the little tasty morsels of goodness are covered in a nice layer of sauce and rub, you can cut pieces of thin bacon in half and wrap each one.

Smoke It

  1. Setup whatever smoker or grill you have available for cooking at 225°F.
  2. With the bacon wrapped version we are making in this recipe, I recommend using a Bradley rack or something similar to give them open access to the heat and smoke.
  3. You can also crank up the heat to help the bacon to crisp up a little bit. Using thin bacon helps a lot.
  4. Brush on a little sauce if desired about 30 minutes before removing them from the heat.
  5. Serve 'em up and Enjoy!

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

2 Comments on this article. Feel free to join this conversation.

  1. Bob Garrett January 6, 2016 at 7:55 pm - Reply

    Hi , is there any reason I stopped getting my weekly emails , with your recipes ? I’d like to receive them please.

    • Jeff Phillips January 8, 2016 at 12:30 pm - Reply

      Bob, I just checked your subscription and you are still subscribed and the emails are being sent out to you. I suspect that the recent ones have been getting caught in a spam filter or junk folder. Be sure to add my email address to your email address book and mark my previous emails as “Not Junk” or list it on your “Allowed Senders List”.

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