Go Back

Brisket Burnt Ends

Servings 4
Prep Time 2 hours
Cook Time 9 hours
Total Time 11 hours


  • Z Grills Pellet Smoker
  • Meat thermometer


  • ½ stick of butter
  • cup honey
  • ¼ to ½ cup BBQ sauce
  • ¼ cup Brown sugar

For SPG 

  • 1/4 kosher salt
  • 2 coarse ground black pepper
  • 1 ¼ granulated garlic



  • Season your brisket with kosher salt, coarse black pepper, and granulated garlic.
  • Tip: Seasoning with coarse ingredients makes sure you get a nice crusty bark after preparation.

Set up the Grill

  • Set the smoke setting for an hour.
  • After an hour, set the smoker to 275℉.
    set up the smoker


  • Put the brisket point to a roast straight through with no water pan for 2 hours.
  • Place a thermometer on each side to get the brisket's internal temperature.

After 2 hours in

  • Touch the sides of the brisket point to ascertain whether the rub comes off.
  • You can now add the water pan to maintain the moisture.

After 4 hours in

  • Once the brisket’s internal temperature reaches 170℉, take it out.
    brisket’s internal temperature reaches 170℉
  • Hit it with a bit of apple cider water (50-50 mixture of apple cider vinegar and water) and wrap it up with butcher paper.

After 6 hours in

  • The internal temperature is now between 200 to 204℉.
  • Take the brisket out and unwrap it.
    Unwrap the chuck
  • Cube and sauce the brisket burnt ends using the same procedure for making chuck roast burnt ends above.
    Add the ingredients above and combine well
  • Put the cubes into a foil container and foil tightly. Continue smoking for another 3 hours.
    Continue smoking for another 3 hours.

After 9 hours in

  • You can now bring it out and dig in for one of the most sumptuous meals you will ever have. All it takes is a bite of goodness! They are both very juicy and delicious, and you can hardly tell the differences!
Course: Main Course
Cuisine: American
Keyword: BBQ, Meat