Smoked Brisket Burnt Ends Recipe

Smoked Brisket Burnt Ends


8lb. Brisket Point, trimmed
4oz. FCC Hatch Spice Blend
4oz. FCC Posole Seasoning
16oz. FCC BBQ - Sweet & Spicy
8oz. Honey
8oz. Beef Broth


Trim Brisket Point, season with Hatch Spice Blend and Posole Seasoning.
Smoke at 275°F to an internal temperature of approximately 175°F.
Mix BBQ Sauce, Honey, and Beef Broth.

Note. I use the beef Broth to rinse the BBQ Sauce Jar (don't waste a drop).

(You can low simmer sauce to thicken, but it's not necessary)
When Brisket is cool enough to handle, cut it into approximately 1-inch cubes and place in a disposable aluminum pan.
Pour BBQ Sauce mixture evenly over the Brisket and cover the pan with aluminum foil.
Place back in the smoker and cook until tender (an internal temperature of approximately 208°F).
WARNING: You won't want Brisket Burnt Ends any other way!

Recipe by David Graven from Fresh Chile Cookin'! group on Facebook. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!

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