Burnt Ends cooked on the Kamado Smoker

Burnt Ends cooked on the Kamado Smoker

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Smoked Burnt Ends

Plow & Hearth


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This recipe for burnt ends is tender cubes of brisket coated in Pig's Ass BBQ sauce, then cooked until caramelized. The most delicious way to enjoy brisket, burnt ends are the perfect main course or appetizer option!
Course Main
Cuisine American
Prep Time 10 hours 
Cook Time13 hours
Total Time 23 hours
Servings 12
Calories445 kcal


    • 1 8-13 lb. brisket use a point cut (for only burnt ends) or a packer cut (if you want to make traditional sliced brisket with the burnt ends
    • 1 cup Fat Boy Cajun Rub enough to completely cover the meat

    • Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
    • Completely cover the brisket in Fat Boy Cajun Rub .
    • Cover the meat and refrigerate it for 10-12 hours.
    • Preheat the smoker to 250 degrees F.
    • Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
    • Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 190 degrees F. This make take up to 8 hours.
    • Remove the meat from the smoker, take the meat out of the smoker wrapping and let it rest for 15 minutes.
    • Cut up the meat into 1/2 inch cubes.

  • Place the cubes uncovered into the smoker and cook for 45 minutes. Leave the temperature at 250 degrees F or bump up the temperature to 275 degrees F for a darker coating.
  • Remove the burnt ends from the smoker and serve.

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Calories: 445kcal | Carbohydrates: 17g | Protein: 64g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 187mg | Sodium: 487mg | Potassium: 1133mg | Fiber: 2g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 1.6mg | Calcium: 139mg | Iron: 10.1mg
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