Smoked Brisket Burnt Ends Recipe

Prep Time:

8 - 10 Minutes

Cook Time:

10 - 15 Hours

Total Time:

10 - 15 Hours


14 - 16 Servings


542 Calories Per Serving



1. Trim and Season

Trim Brisket Point and season with Hatch Spice Blend and Posole Seasoning.

2. Smoke

Smoke at 275°F to an internal temperature of approximately 175°F.

3. Make Sauce

Mix BBQ Sauce, Honey, and Beef Broth in a separate bowl. Use some of the beef broth to wash out the BBQ jar, don’t waste a drop!

4. Let the Brisket Cool

When Brisket is cool enough to handle, cut it into approximately 1-inch cubes and place it in a disposable aluminum pan. Pour the BBQ Sauce mixture evenly over the Brisket and cover the pan with aluminum foil.

5. Smoke Again

Place back in the smoker and cook until tender, or until the brisket reaches an internal temperature of approximately 208°F.


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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