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.

But 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 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.

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 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.

What You Need for Smoked Brisket Flat Burnt Ends

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 For Smoking Brisket Flat for Burnt Ends

• 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!

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

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

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