Game Day Burnt Ends – Sweet, Sticky, and Smoked to Perfection
Burnt ends aren’t just food, they’re a flex. Cubes of tender, smoky beef or pork caramelized in BBQ sauce until they’re little nuggets of joy. And for game day, we’re speeding things up so you can still catch kickoff and serve something legendary.
This version uses the point from brisket and takes it from seasoned and smoked to sticky, saucy perfection—all in a single day. Your friends won’t care who wins the game… as long as you keep these coming.
Ingredients
- 1 small Brisket (separate the point from the flat)
- Rub Yer Meat BBQ Rub (enough to coat generously)
- Your favorite BBQ sauce
Instructions
1. Trim and season.
Separate the point from the flat and trim any excess fat. Season the point heavily with Rub Yer Meat BBQ Rub—don’t be shy, this is where the flavor starts.
2. Smoke to temp.
Place the point on your smoker at 275ºF and let it ride until it hits an internal temp of around 170ºF.
3. Wrap it up.
Once it hits 170ºF, wrap the point tightly in foil and return it to the smoker. Continue cooking until it’s probe tender (around 200–205ºF internal temp).
4. Cube and sauce.
Remove from the smoker, slice into 1-inch cubes, and toss in a generous amount of your favorite BBQ sauce.
5. Caramelize.
Place the sauced cubes back on the smoker (uncovered) for about 30–45 minutes until the sauce is tacky, sticky, and irresistible.
Pro Tips
- Want them sweeter? Add a little brown sugar and honey to your sauce before the final smoke.
- Feeling spicy? Hit ‘em with a pinch of cayenne or a drizzle of hot sauce before serving.
Why They’re Perfect for Game Day
They’re bite-sized, they’re smoky, and they can be eaten one-handed so you don’t have to miss a play. Plus, they’ll have your guests talking long after the final whistle.
