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!”
- Prep Time: 35 minutes
- Cook Time: 2-3 hours
- Smoker Temp: 225°F
- Meat Finish Temp: n/a
- Recommended Wood: Mesquite and/or Pecan
- Point of brisket (thicker end), already cooked to about 200°F*
- Jeff's original rub (Purchase formula here | Purchase bottled rub)
- Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce)
- Foil pan
- Thin sliced bacon
*You can also use a smoked chuck roast for this. See instructions below.
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.If you need some information on how to smoke a brisket from start to finish, you can find those instructions HERE.
When the brisket is 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.
This is not to say that you can't slice up the flat end to make burnt ends if you want to.
Brisket is really expensive 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.
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.
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?
Separated with one fail swoop of my very sharp knife.
Now just slice/remove the fat from the top of the pieces.
Slice the meat into pieces that are about 1 to 1-1/2 inch thick.
Further cut the thick slices into pieces as shown below.
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 of Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce) on each one to start.
Sprinkle on some of Jeff's original rub (Purchase formula here | Purchase bottled rub) generously then roll them around to coat well.
If you want more rub, you can also place some rub in a plate and roll the sauced brisket pieces in the rub.
The rub and sauce together is what makes that nice caramelized coating on the outside that tastes so good.
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.
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.
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!
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.
Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
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.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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Printable Recipe
Bacon Wrapped Smoked Burnt Ends
Ingredients
- Point of brisket (thicker end), already cooked to about 200°F*
- Jeff’s barbecue sauce (purchase recipes here)
- Jeff’s original rub (purchase recipes here)
- Foil pan
- Thin sliced bacon
Instructions
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 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
- 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.
- Wrap it in foil and continue cooking it until it reaches about 200 °F.
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.
- 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.
- Further cut the thick slices into pieces about 1 inch wide to make cubes of meat.
- Add some sauce to each one
- Sprinkle on some rub generously then roll them around to coat well.
- If you want more rub, you can also place some rub in a plate and roll the sauced brisket pieces in the rub.
- 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.
Smoke It
- Setup whatever smoker or grill you have available for cooking at 225°F.
- 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.
- You can also crank up the heat to help the bacon to crisp up a little bit. Using thin bacon helps a lot.
- 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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