Smoked Burnt Ends
Cubed brisket point glazed and returned to the smoker until candied.
Dan MercerUpdated 8/28/2026
🍖
420m
Total
20m
Prep
400m
Cook
8
Serves
Hard
Difficulty
Why this recipe works
The best part of a brisket, cooked twice. Cut them larger than you think — they shrink hard in the second stage.
Ingredients
Equipment: Smoker, Foil tray, Thermometer
Allergens: dairy
Method
- 1Season the point heavily with salt and pepper.
- 2Smoke at 110C/225F for 6 hours until the bark is firm.
- 3Cube into 4cm pieces.
- 4Toss with barbecue sauce, honey and butter in a foil tray.
- 5Return to the smoker uncovered for 90 minutes until the glaze tightens.
Chef notes
Chef tips
Cut the cubes bigger than looks right — they lose about a third of their size in the glaze stage.
Substitutions
Chuck roast is a cheaper stand-in with a similar result.
Storage
Fridge 3 days.
Reheating
Reheat covered at 150C/300F for 15 minutes.
Nutrition per serving
560
Calories
38g
Protein
18g
Carbs
38g
Fat
1g
Fiber
980mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
Cooked live on Stream Sizzle
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