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Flavorful Smoked Brisket Burnt Ends Recipe with Easy Whiskey BBQ Sauce

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This recipe delivers tender, caramelized smoked brisket burnt ends glazed in a flavorful whiskey BBQ sauce that balances smoky, sweet, and boozy notes. Perfect for BBQ lovers seeking a crowd-pleasing, comforting dish.

Ingredients

Scale
  • 5 pounds beef brisket point cut (look for good marbling)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons brown sugar
  • Wood chips or chunks for smoking (preferably oak or hickory)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup whiskey (bourbon or rye)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for moisture and flavor.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar in a bowl.
  3. Rub the seasoning blend evenly all over the brisket.
  4. Wrap the brisket in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  5. Preheat smoker to 225°F (107°C) and add wood chips or chunks (oak or hickory). Place a water pan inside to maintain moisture.
  6. Place brisket fat side up on the smoker grate and smoke for 4 to 5 hours until internal temperature reaches about 190°F (88°C).
  7. Remove brisket from smoker and let rest for 10 minutes.
  8. Cut the brisket point into roughly 1-inch cubes to create burnt ends.
  9. While brisket rests, whisk together ketchup, apple cider vinegar, whiskey, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan.
  10. Simmer sauce over medium-low heat for 10 minutes, stirring occasionally until slightly thickened.
  11. Toss brisket cubes in the whiskey BBQ sauce until well coated.
  12. Transfer coated burnt ends to a foil pan or wrap tightly in foil.
  13. Return to smoker at 250°F (121°C) and cook for 1 to 1.5 hours until sauce is sticky, caramelized, and edges are charred.
  14. Remove burnt ends from smoker and let rest a few minutes before serving with extra whiskey BBQ sauce.

Notes

Keep smoker temperature steady between 225°F and 250°F for best results. Let brisket rest after smoking to redistribute juices. Stir whiskey BBQ sauce frequently while simmering to avoid burning. Use oak or hickory wood chips for classic smoky flavor. Sauce can be made ahead and warmed before use. For gluten-free, verify Worcestershire sauce or substitute with tamari.

Nutrition

Keywords: smoked brisket, burnt ends, whiskey BBQ sauce, BBQ recipe, smoked meat, brisket burnt ends, whiskey sauce, backyard BBQ

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