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Flavorful Smoked Beef Brisket Burnt Ends with Sticky Bourbon BBQ Sauce Recipe

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★★★★

3.8 from 35 reviews

This flavorful smoked beef brisket burnt ends recipe features tender, caramelized meat cubes coated in a sticky bourbon BBQ sauce, perfect for a smoky and savory treat.

Ingredients

Scale

Meat

  • 4 pounds beef brisket point cut

Rub and Seasonings

  • 2 tablespoons yellow mustard
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)

Bourbon BBQ Sauce

  • 1/2 cup bourbon
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons butter

Instructions

  1. Trim and dry: Trim excess fat off the brisket point, leaving about 1/4 inch for flavor and moisture. Pat dry with paper towels.
  2. Coat with mustard: Coat the brisket evenly with yellow mustard to help the dry rub stick.
  3. Apply dry rub: Mix the dry rub ingredients (brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper) and generously apply all over the brisket, pressing it into the meat.
  4. Preheat smoker: Preheat the smoker to a steady 225°F (107°C) using hardwoods like oak or hickory.
  5. Smoke brisket: Place the brisket fat-side up on the smoker grate and smoke for about 3 to 4 hours until the internal temperature reaches around 165°F (74°C).
  6. Rest and cube: Remove the brisket and let rest for 15 minutes, then cut into 1 to 1.5-inch cubes.
  7. Make BBQ sauce: Prepare the bourbon BBQ sauce by combining ketchup, bourbon, apple cider vinegar, Worcestershire sauce, honey, and butter in a saucepan. Simmer gently for 10 minutes, stirring occasionally.
  8. Toss brisket with sauce: Place the brisket cubes in a foil pan, pour half the bourbon BBQ sauce over them, and toss gently to coat. Cover tightly with foil.
  9. Smoke again: Return the pan to the smoker for another 2 hours at 225°F (107°C) to caramelize the sauce and tenderize the meat.
  10. Final smoke: Remove the pan, toss the burnt ends with the reserved sauce, and smoke uncovered for an additional 30 minutes to seal in the sticky glaze.
  11. Final rest: Let the burnt ends rest for 10 minutes before serving.

Notes

  • Leave about 1/4 inch of fat on the brisket for flavor and moisture.
  • Use hardwoods like oak or hickory for authentic smoky flavor.
  • Allow resting times to let the meat juices redistribute.

Keywords: smoked brisket burnt ends, bourbon BBQ sauce, smoked beef recipe, BBQ burnt ends, smoked meat

Find it online: https://foodarohub.com/flavorful-smoked-beef-brisket-burnt-ends-with-sticky-bourbon-bbq-sauce-recipe/