Steaks
Backyard Brisket Burnt Ends (Electric Smoker)
Brisket burnt ends are the holy grail of backyard BBQ, the candy of the meat world, made from the fatty point of the brisket, smoked low, then glazed and caramelized until each cube is a bite-sized bomb of smoke, beef, and sugar. Traditionally this is a pit-boss project, but modern electric smoker-grills like the Ninja Woodfire Pro Connect XL can absolutely deliver. The key ingredients for success are long time at 225F (electric grills hold this steady), real wood smoke (wood pellet smoke box), and the patience to let the process unfold over 8 hours. Do not attempt this on a weeknight.
Ingredients
- 5 lb brisket point (NOT flat)
- 1/4 cup brown sugar
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cayenne
- 1 cup BBQ sauce
- 1/2 cup beef broth
- 2 tbsp brown sugar (for the sauce)
- 2 tbsp butter
- Hickory or oak wood pellets
Instructions
- 01
Trim the point to roughly 1/4 inch fat cap. Apply the rub heavily and let it sit at room temp for 30 minutes.
- 02
Preheat the electric smoker-grill to 225F with hickory or oak pellets in the smoke box.
- 03
Smoke the brisket point fat-side up for 4-5 hours, or until internal temp hits 165F and the bark is mahogany-dark.
- 04
Remove, wrap tightly in butcher paper, and return to the smoker until internal temp hits 203F, another 2-3 hours.
- 05
Rest the wrapped point for 60 minutes in a cooler.
- 06
Cut into 1-inch cubes. Toss with BBQ sauce, beef broth, brown sugar, and butter in a foil pan.
- 07
Return the pan to the smoker uncovered at 250F for 60-90 minutes until the sauce is thickened and caramelized.
- 08
Serve hot with toothpicks or over slider buns.
Pro Tips
From our kitchen
- ★The point, not the flat. Burnt ends must be the point, it has the fat content and connective tissue that produces the signature texture. The flat is for slicing.
- ★Bluetooth monitoring is a luxury that becomes a necessity for an 8-hour cook. The Ninja Woodfire Pro Connect XL lets you track internal temp from inside the house.
- ★The hour in the cooler is not rest, it is a continuation of the cook. Carryover brings the core up to final temp and the proteins fully relax.
- ★Burnt ends are a project cook. Budget the whole day and do not expect to be in a rush.
We recommend for this recipe
Ninja Woodfire Pro Connect XL OG951
The Ninja Woodfire Pro Connect XL OG951's 406 sq in surface and bluetooth app connectivity and 2 built-in thermometers make it our pick for this recipe. the woodfire smoke infusion delivers the deep flavor this recipe needs.
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