Brisket Burnt End Bites

Cubed brisket point, tossed in rub and sauce, and smoked back on the pit until candy-glazed. The party appetizer that disappears first.

Prep

20 minutes

Cook

2.5 hours

Rest

10 minutes

Equipment

• Smoker capable of a steady 275F
• Half-size aluminum foil pan
• Sharp chef's knife
• Instant-read thermometer
• Post oak, hickory, or pecan wood

Ingredients

• 1 cooked brisket point (about 3-4 lbs), from the Award-Winning Brisket recipe
• 1/4 cup BBQ rub (the All-Purpose Rub works)
• 1/2 cup BBQ sauce (the Only BBQ Sauce recipe)
• 1/4 cup dark brown sugar
• 4 tbsp unsalted butter, cut into pats
• 2 tbsp honey
• 1 tbsp hot sauce (optional, for heat)

Method

1. 01

   SEPARATE THE POINT: If your point is still attached to a whole brisket, slide a long knife along the fat seam to separate the point from the flat. Trim any thick surface fat down to 1/8 inch. The point is the fattier, more marbled half — it's what you want for burnt ends.

2. 02

   CUBE (10 min): Cut the point into uniform 1 to 1.25-inch cubes. Uniform size matters — mixed sizes cook unevenly and you'll have some dry, some raw.

3. 03

   SEASON: Toss the cubes with 1/4 cup BBQ rub in a large bowl. Coat every side. Don't worry about over-seasoning — the sugar and sauce will balance it.

4. 04

   FIRE THE SMOKER: Bring the smoker to 275F with post oak, hickory, or pecan. Wait for thin blue smoke.

5. 05

   SMOKE UNCOVERED (45 min): Arrange the cubes in a single layer on the grate or on a wire rack over a sheet pan. Smoke uncovered for 45 minutes to re-render the surface fat and build a fresh bark.

6. 06

   PAN AND SAUCE (10 min): Transfer the cubes to a half-size foil pan. Scatter the brown sugar over the top, dot with the butter pats, drizzle the honey, then pour the BBQ sauce and hot sauce over. Toss gently to coat every cube.

7. 07

   COVER AND BRAISE (60-75 min): Cover the pan tight with foil and return to the smoker. This is where the cubes tenderize and soak up the glaze.

8. 08

   UNCOVER AND GLAZE (20-30 min): Pull the foil off. Return uncovered to the smoker so the sauce reduces and caramelizes into a candy-like coating. The cubes are done when a probe slides in with no resistance and the sauce has thickened to a glaze that clings.

9. 09

   REST (10 min): Pull the pan and let it rest 10 minutes so the sauce sets. Toss one more time in the pan juices before serving.

10. 10

    SERVE: Skewer with toothpicks straight out of the pan, or pile onto a slice of white bread with pickles.

How to serve

• Toothpicks straight from the pan is the play at a tailgate or backyard party.
• Pile on slider buns with pickles and a smear of the BBQ sauce for a killer handheld.
• Serve over creamy grits or mac and cheese for a plated appetizer.