Traeger brisket burnt ends are rich, smoky, saucy bites of brisket that are perfect for a pellet grill or smoker. If you love barbecue with a tender center, caramelized edges, and a sweet-savory glaze, this is a recipe worth making.
Burnt ends are made from cubes of brisket that are seasoned, smoked low and slow, then finished in a pan with barbecue sauce, honey, and butter. The first cook gives the meat its smoky flavor and bark, while the second cook helps the brisket become tender and coated in a sticky BBQ glaze.
This Traeger brisket burnt ends recipe is simple enough for a weekend cookout but special enough to serve as an appetizer, main dish, or game day snack. The pieces are easy to share, full of flavor, and often called “meat candy” for a reason.
How to Make Traeger Brisket Burnt Ends Recipe
Start with a 4 to 5 pound brisket. Trim away any extra thick pieces of fat if needed, but do not worry about removing every bit. A little fat helps keep the brisket juicy as it cooks.
Cut the brisket into 1 to 2 inch cubes and place the pieces in a large bowl or a gallon-size plastic bag. Keeping the pieces close in size helps them cook more evenly on the smoker.
Add olive oil, brown sugar, your favorite BBQ seasoning blend, kosher salt, and pepper. Toss everything well until all sides of the brisket cubes are evenly coated. The seasoning mixture creates a flavorful crust as the meat smokes.
Set your Traeger pellet grill or smoker to 225 degrees. Once it is ready, place the seasoned brisket cubes directly on the grill grates. Let them smoke for 2 hours so they can absorb the smoky flavor and begin forming a delicious outer bark.
Use tongs to flip the brisket pieces halfway through the first cooking time. This helps the cubes cook evenly and gives more surface area a chance to develop color and texture.
After 2 hours, transfer the smoked brisket pieces to a foil pan. Add BBQ sauce, honey, and small pieces of butter. Toss until the brisket is evenly coated, then cover the pan tightly with foil.
Place the covered pan back on the Traeger or smoker at 225 degrees. Cook for another 1 1/2 to 2 hours, until the brisket pieces are tender and coated in a glossy barbecue sauce. This covered stage allows the meat to soften while the sauce, honey, and butter create a rich finish.
Enjoy These Tender Traeger Brisket Burnt Ends
When the brisket burnt ends are finished, the texture should be tender and the flavor should be smoky, sweet, buttery, and bold. The smoke is present without overpowering the barbecue sauce and seasoning.
Serve them straight from the pan as an appetizer, pile them onto a plate for a main course, or enjoy them as a hearty snack. They are also a great option for parties because each bite is already portioned and packed with flavor.
If You Like Traeger Brisket Burnt Ends, You Might Also Like These Smoker Recipes
Traeger Chorizo Breakfast Enchiladas
Traeger Maple Sriracha Bacon
Smoked BBQ Pork Potato Skins
Leftover brisket burnt ends would also be delicious stuffed into potato skins with more barbecue sauce and your favorite toppings.
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Traeger Brisket Burnt Ends
Cheri Renee
Equipment
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Smoker
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Traeger/Pellet Grill
Ingredients
- 4 to 5 pound brisket
- 1/4 cup olive oil
- 1 cup brown sugar
- 1/2 cup BBQ seasoning blend
- kosher salt and pepper
- 1 cup BBQ sauce
- 1/4 cup honey
- 3 tablespoons butter cut into smaller pieces
Instructions
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Trim some of the thicker fat from the brisket if needed, then cut the brisket into 1 to 2 inch cubes.
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Place the brisket cubes in a large bowl or gallon-size plastic bag. Add the olive oil, brown sugar, BBQ seasoning, kosher salt, and pepper. Toss until every piece is evenly coated.
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Set the Traeger pellet grill or smoker to 225 degrees. Arrange the brisket bites directly on the grill grates and smoke for 2 hours, flipping halfway through.
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Transfer the smoked brisket pieces to a 9×13 foil pan. Add the BBQ sauce, honey, and butter. Toss to coat, then cover the pan with foil.
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Return the covered pan to the Traeger or smoker, still set to 225 degrees, and cook for 1 1/2 to 2 more hours.
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