Brisket Flat Burnt Ends Recipe

Brisket burnt ends are little nuggets of gold in the barbecue world. If you’ve never tried them, fire up your smoker and prepare yourself for some tasty meat candy!

So can you make burnt ends from the brisket flat? Yes, you can make burnt ends from the brisket flat. While usually, they are from the point section of brisket.

While it may possible to make burnt ends from the flat. It can be a little bit trickier than using the point so make sure you follow my steps below. 

Why You’ll Love These Brisket Flat Burnt Ends

Smoked burnt ends were originally created as a way for restaurants to use the leftover pieces of meat from smoked brisket. The crispy ends of brisket cubes were sauced and served on bread.  The idea was so successful that it became a dish on its own.

The beef brisket has two sections – the point and the flat. Traditionally it’s the point or nose, also known as the deckle, that’s used to make burnt ends, however we will show you how to use the flat below.

What You Need for Smoked Brisket Flat Burnt Ends

Brisket Flat

Brown Sugar

Kosher Salt

Ground Black Pepper

Ketchup

Brown Sugar

Apple Cider Vinegar

Worcestershire Sauce

Granulated Garlic Powder

Cayenne Pepper

How to Make Burnt Ends from a Brisket Flat

  • Fire up the smoker and bring the temperature up to 250°F using your favorite smoking wood.
  • Cut the untrimmed brisket flat into 1″ strips with a sharp knife.
  • Brine in a solution of water, salt, and sugar for 2 hours. Pat dry with a paper towel after removing from brine.
  • Combine the sugar, salt, and ground pepper and apply to the strips.
  • Smoke the brisket pieces in indirect heat. Aim for 2-3 hours at 250-300°F. The cooking process is the same as normal burnt ends. Look for good bark development.
  • Transfer to a baking sheet and cover strips of brisket in aluminum foil. Return to the heat and cook for another 1-2 more hours. Aim for the internal temperature to reach 210°F. Check with a temperature probe.
  • Remove and let rest for an hour.
  • Combine the sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes, until it thickens.
  • Toss the brisket strips and sauce mixture together.

You Can Also Use Pork Belly For Burnt Ends

You don’t just have to use brisket for burnt ends. You can use pork belly for burnt ends and they come out just as delicious.

Is It Hard to Just Smoke a Brisket Flat?

Smoking just the brisket flat can be harder to learn.This is due to the lack of fat and connective tissue in this cut. But once you master it, you’ll be turning out juicy succulent brisket each and everytime

See the full recipe for smoking a juicy brisket flat here.

Want More Burnt Ends Recipes?

Love burnt ends as much as us?

Then you need some more recipes.

Pork Shoulder Burnt Ends – Pellet Grill Recipe

SPAM Burnt Ends

 Country Style Rib Burnt Ends 

Smoked Pork Belly Burnt Ends

Smoked Salmon Burnt Ends

Smoked Burnt Ends

Brisket Flat Burnt Ends

Brisket falt burnt ends are little nuggets of gold in the barbecue world. If you've never tried them, fire up your smoker and prepare yourself for some tasty meat candy!
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Appetizer, Dinner, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 320kcal
Cost: 12

Equipment

  • 1 smoker or grill

Ingredients

  • 5-6 pound untrimmed Brisket Flat

Brisket Rub

  • ¼ cup packed Brown Sugar
  • 1 tbsp kosher salt
  • 2 tbsp ground black pepper

Barbecue Sauce

  • ¾ cup ketchup
  • ½ defatted juices
  • ¼ cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tsp granulated garlic powder
  • ¼ tbsp cayenne pepper

Instructions

  • Fire up the smoker and bring the <strong>temperature up to 250°F
  • Cut the untrimmed brisket flat into 1" strips with a sharp knife.
  • Brine in a solution of water, salt, and sugar for 2 hours.
  • Pat dry with a paper towel after removing from brine.
  • Combine the sugar, salt, and ground pepper and apply to the strips.
  • Smoke the brisket pieces in indirect heat. Aim for 2-3 hours at 250-300°F.
  • Transfer to a baking sheet and cover strips of brisket in aluminum foil.
  • Return to the heat and cook for another 1-2 more hours.
  • Aim for the internal temperature to reach 210°F.
  • Remove and let rest for an hour.
  • Combine the sauce ingredients in a medium saucepan.
  • Bring to a simmer over medium heat and cook for 5 minutes, until it thickens.
  • Toss the brisket strips and sauce mixture together.
  • Serve and enjoy!

If you love the taste of burnt ends but want to find a healthier alternative, try using the brisket flat. 

These tasty bites of meat candy will have you coming back for more!

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating