Can You Make Burnt Ends From Brisket Flat (You Might Be Surprised)

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, it is 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. 

What Are Burnt Ends?

Smoked burnt ends were originally created as a way for restaurants to use the leftovers 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, also known as the deckle, that’s used to make burnt ends.

This fatty section of brisket doesn’t render off, so is usually removed before serving.

How to Make Burnt Ends?

In theory, any meat can be used to make burnt ends.

Any meat seasoned and cooked in cubes or strips with a gorgeous crusty bark will give the same outcome.

The point and flat muscle when sold as one piece is known as a packer brisket.

The flat is the section in the brisket, with a small layer of fat and less marbling than the point.

But that doesn’t mean you can’t produce some tasty burnt ends.

As it is a leaner piece of meat, we need to add some extra bbq sauce.

Wrapping it during cooking will also stop it from drying out and becoming chewy.

Coating all sides with a brisket rub will achieve the nice bark that makes burnt ends popular.

Adding extra sugar content will be important in forming the sticky crust.

You Van 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.

Recipe – Smoked Brisket Flat Burnt Ends

Ingredients

5-6 pounds untrimmed Brisket Flat

Brisket Rub:

1/4 cup packed Brown Sugar

1 tbs kosher salt

2 tbs ground black pepper

Barbecue Sauce:

3/4 cup ketchup

1/2 defatted juices

1/4 cup packed brown sugar

2 tbs apple cider vinegar

2 tbs Worcestershire sauce

2 tsp granulated garlic powder

1/4 tsp cayenne pepper

Method

  • 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.
  • Serve and enjoy!

Smoked Brisket Flat Burnt Ends

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!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
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

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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