The pro football season is finally here, and that means it's time for food that matches the energy of the game. Few dishes deliver bold flavors like the Best Brisket Burnt Ends – Game Day Favorites. These smoky, caramelized bites are tender inside, crisp on the outside, and designed for sharing during kickoff parties. Whether you're feeding a packed house or a small group of friends, burnt ends turn any gathering into a tailgate worth remembering.
Crafted from the point of a smoked brisket, these cubes develop deep flavor over a low-and-slow cook. A second pass through the smoker with sauce adds that irresistible balance of sweet, savory, and smoky notes. Each bite-sized piece delivers the punch of barbecue without needing a plate or fork—perfect for game day snacking when everyone’s eyes are glued to the screen.
The best part is how well burnt ends work alongside other crowd-pleasers. Pair them with sliders, wings, or dips, and you have a spread that satisfies every fan. They hold their own as the centerpiece but shine as part of a larger menu. Serve them straight out of a pan or pile them high for guests to grab as the action unfolds.
Need a smoker? Alfresco Backyard Living has a complete selection of Traeger grills, the Hybrid Grill Series from American Made Grills, and accessories for gas grills to smoke with your favorite wood. The proper setup makes all the difference, ensuring flavor that keeps friends returning for more.
Football season calls for big flavors and easy bites. With burnt ends on the table, you’re guaranteed a win long before the final whistle.
Serves 8
Best Brisket Burnt Ends Ingredients
- 1 6-8 pound brisket point, also called the deckle
- 3 Tablespoons Hey Grill Hey Beef Rub or 2 teaspoons each of kosher salt, coarse black pepper, and garlic powder
- 1 cup beef stock
- 1 cup Hey Grill Hey Everything BBQ Sauce or your favorite ketchup-based BBQ sauce
- ½ cup dark brown sugar
Best Brisket Burnt Ends Directions
- Preheat. Preheat your smoker to 225 degrees F using oak wood.
- Trim. If you start with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
- Season. Season the brisket point on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
- Smoke and spritz. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
- Wrap. Once the brisket reaches 165 degrees F, wrap it tightly in peach butcher paper and return it to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 3 hours.
- Cut into cubes. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
- Sauce. Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
- Finish smoking. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides.
- Enjoy. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
Taken from heygrillhey.com