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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!”
Course Entree
Cuisine Hot Smoking
Prep Time 35 minutes
Cook Time 3 hours
Servings 5 -6
Author Jeff Phillips


  • 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


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!