Brisket Burnt Ends from Lucille's Smokehouse BBQ feature tender, smoky chunks of beef brisket glazed with a rich barbecue sauce, charred to perfection with crispy edges and a juicy, flavorful interior.
Equipments
- Smoker
- Charcoal or wood chips
- Meat thermometer
- Sharp chef’s knife
- Cutting board
- Aluminum foil
- Baking tray or disposable aluminum pan
- Tongs
- Mixing bowl
- Basting brush
- Measuring cup
Ingredients
- 5 lb (2.3 kg) beef brisket (point cut preferred)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 1 teaspoon cayenne pepper
- 1/2 cup barbecue sauce (your favorite)
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 1/4 cup brown sugar
When preparing Brisket Burnt Ends from Lucille's Smokehouse BBQ, using a point cut beef brisket weighing around 5 pounds is essential for achieving the tender, flavorful chunks characteristic of this dish. Seasoning with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper provides a well-balanced smoky and slightly spicy crust. Maintaining a consistent smoker temperature with hardwood or charcoal and monitoring the internal meat temperature using a meat thermometer ensures the brisket cooks evenly and develops a juicy interior. Coating the meat with your favorite barbecue sauce combined with honey and brown sugar during the final phase enhances caramelization and adds a rich sweetness. Your homemade Brisket Burnt Ends from Lucille's Smokehouse BBQ copycat menu will delight with authentic smoky flavors and crispy, caramelized edges.
Instructions
- Preheat your smoker to 225°F (107°C), using charcoal or wood chips for smoke flavor.
- Trim excess fat from the brisket, leaving about 1/4 inch of fat cap.
- In a mixing bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to make the dry rub.
- Generously coat the brisket with the dry rub, pressing it onto all sides.
- Place the brisket in the smoker, fat side up, and smoke until the internal temperature reaches 165°F (74°C), about 6-8 hours.
- Remove brisket from smoker, wrap tightly in aluminum foil.
- Return wrapped brisket to smoker and cook until internal temperature reaches 195-203°F (90-95°C), about 2-3 more hours.
- Remove brisket and let rest for at least 30 minutes.
- Using a sharp chef’s knife and cutting board, slice brisket into 1-inch cubes.
- Place brisket cubes in a disposable aluminum pan or baking tray.
- In a small bowl, mix barbecue sauce, unsalted butter, honey, and brown sugar.
- Pour sauce mixture over brisket cubes, tossing to coat evenly.
- Return pan of brisket cubes to the smoker or oven at 275°F (135°C), uncovered.
- Cook for 1-2 hours, basting occasionally with more sauce, until burnt ends are caramelized and edges are crispy.
- Serve hot.
Substitution
Brisket Burnt Ends from Lucille's Smokehouse BBQ copycat menu rely on slow smoking the brisket's point cut to develop tender, smoky chunks with a rich, caramelized exterior. If you lack a smoker, an oven set to low heat with a water pan can mimic the moist cooking environment, though the smoky flavor will be less intense. Hickory or mesquite wood chips are ideal for authentic smoky notes, but apple or cherry wood chips offer a sweeter, milder taste if those aren't available. When selecting brisket, your best choice is the point cut due to its higher fat content, which ensures juiciness and tenderness during the long cooking process. Use a meat thermometer to monitor internal temperature, aiming for around 205degF (96degC) for perfectly rendered fat and texture before glazing and caramelizing the burnt ends.
Tips
Make sure to monitor your smoker's temperature closely, keeping it steady at around 225degF to ensure slow and even cooking of the brisket. You should trim the brisket carefully, leaving about 1/4 inch of fat cap to maintain moisture without causing excessive grease flare-ups. Use a meat thermometer to check internal temps precisely, first aiming for 165degF before wrapping, then 195-203degF for tenderness. When cutting your burnt ends, slice into uniform 1-inch cubes for even cooking and sauce absorption while caramelizing to crispy perfection.
Nutritions
Brisket Burnt Ends are rich in protein, providing essential amino acids for muscle repair and growth. The dish contains moderate amounts of fat, including saturated fat from the beef brisket and butter, which contributes to its savory flavor and juicy texture. Your diet will also include sugars from the honey and brown sugar in the barbecue sauce, offering a caramelized sweetness but increasing overall calorie content. Incorporating this barbecue favorite in moderation can satisfy cravings while delivering substantial nutritional value.
Storage
Store your leftover Brisket Burnt Ends in an airtight container and refrigerate within two hours of cooking to maintain freshness. For longer storage, freeze the burnt ends in a sealed freezer-safe bag or container, where they can keep for up to 3 months without losing flavor. When reheating, use an oven or smoker at 275degF (135degC) to restore that smoky, caramelized exterior and juicy interior.
Variation or Alternatives
You can experiment by substituting the smoked paprika with chipotle powder for a deeper smoky heat. Using a mixture of hickory and apple wood chips in your smoker enhances the complex flavor profile of the burnt ends. Instead of wrapping the brisket in aluminum foil, try butcher paper to maintain better smoke penetration during the cook. Swapping the honey for molasses in the sauce will introduce a richer, more robust sweetness to your burnt ends.
Allergies
Brisket Burnt Ends contain common allergens such as garlic and onion powder, which may trigger sensitivities in some individuals. The barbecue sauce could also include allergens like soy or gluten, depending on the brand you use. It's important to check labels carefully if you have food allergies or intolerances.
Why this recipe?
Brisket Burnt Ends at Lucille's Smokehouse BBQ captivate diners with their rich, smoky flavor and tender, melt-in-your-mouth texture. The dish's unique caramelized edges deliver a perfect balance of savory and sweet, enhanced by a signature BBQ rub and slow-smoking process. You can recreate this crowd-pleaser at home to enjoy authentic Texas-style burnt ends that rival the restaurant's quality. Making the copycat version offers an opportunity to master a classic BBQ delicacy celebrated for its bold taste and satisfying bite.