This recipe was made and written for SABER Grills by Chris Grove of Nibble Me This.
The perfect bite in BBQ is beef brisket burnt ends. My BBQ roots hail from a farm in North Carolina so you might think I’m all about pork and hickory smoke. We compete in BBQ contests and we are also certified BBQ judges, so I’ve enjoyed a lot of smoked meats. I’ve eaten at a lot of legendary BBQ joints and had BBQ from World Champions. And beef brisket burnt ends are easily my favorite BBQ food to eat because they are beefy, luscious, and smoky.
Burnt ends are made from the “point” section of a slow smoked beef brisket. That point is then cut up into inch sized cubes, seasoned again and cooked even longer to fully render out the fat – resulting in a juicy, delicious, and amazing treat. Here’s how I make burnt ends on my SABER® Elite.
- 1 brisket point with fat trimmed, about 2-3 pounds
- ½ cup beef seasoning
- 2 ¼ cups beef stock (divided)
- 1 cup water
- 1/3 cup BBQ Sauce
For the Injection
- 1 cup beef stock
- 2 teaspoons soy sauce
- ¼ teaspoon xantham gum
- Meat syringe
- Resting rack
- Foil pan
- Remote probe thermometer
- Inject and season the brisket point. About 12 hours before starting to cook, thoroughly whisk together the 1 cup beef stock, soy sauce, and xantham gum. Use a meat syringe to inject this mixture into the point about every inch in a grid pattern (evenly all over the point). After that, season the point all over with 6 tablespoons the beef rub and place on refrigeration.
- Preheat your grill to 300°f. To do this, I have a 3 burner Elite so I turned on the outer burners on low until the cooking chamber reaches 300°f. Then I cut one side off and used the left side (doesn’t matter which) to regulate the heat. Next, I took the grate off of the end with the lit burner but left the infrared emitter in place. That is for creating our smoke. Place 1 to 2 small fist sized chunks of wood directly on the emitter.
- Smoke the brisket point. Once your wood chunks are smoking, place a foil pan on the center of the grill (not directly over any burners that are on). Then add 2 cups of stock and 1 cup of water. Place a resting rack above the pan and the cold seasoned brisket on the resting rack. Close the lid and keep the grill at 275-300°f. Cook, replenishing the wood chunks every 1-2 hours, until the brisket point becomes tender and reaches an internal temperature of about 170°f. This will vary on conditions and the size of your brisket point but should take about 4 hours.
- Wrap the brisket point. Place the point on a 18 x 18” piece of aluminum foil. After that, drizzle ¼ cup of beef stock around the point and fold the foil closed into a tight packet. Return the point to the grill and cook until it becomes tender and reaches an internal temperature of 200°f about 2-3 more hours.
- Cut the brisket burnt ends. Remove the point from the foil packet. Place the liquid from the foil pack and the foil pan in a grease separator. Slice the brisket into 1” slices and then cut those slices into 1” chunks. Place the chunks inside the foil pan with enough liquid to cover the burnt ends half way. Tightly cover the foil pan with aluminum foil and put back on the grill. Allow to cook for 1 more hour.
- Re-season the brisket burnt ends. Remove the burnt ends from the grill and strain the liquid back into the grease separator. Season with the remaining 2 tablespoons of seasoning. Mix together the 1/3 cup of BBQ sauce with ¼ cup of the beef jus in the separator. Drizzle this sauce mixture all over your burnt ends.
- “Dirty smoke” trick. Place fresh wood chips on the emitter. Once it starts smoking heavily, return the sauced burnt ends to the grill and smoke one last time for 10 minutes. Remove and serve.
It can be difficult to find a brisket point unless you have a good butcher. To get mine, I buy a whole beef brisket that contains both the “flat” and the “point” and separate the two muscles.
Find where the fat line separates the point and the flat and start cutting through that fat line while lifting up on the point.
Once you have the two pieces separated, use a sharp knife to trim all of the exterior fat from the point. The flat is on the left and the point is on the right.
I find chunks work better for slow smoking on a SABER. Chips smoke faster and don’t last long. I also don’t soak wood chips as that only delays combustion, it does not create more smoke. I like oak, pecan, or hickory for brisket.
Here is the set up that I use for smoking the brisket point. Only the left burner was on and the wood was directly on the emitter on that side.
A good sized chunk will get about 1 1/2 to 2 hours of smoke on the SABER.
The brisket point after about 90 minutes on the grill. It will get darker, but don’t worry, it’s not burning.
Point after it has been smoked and it is ready for slicing.
The chunks don’t have to be exactly 1″ but they should be roughly bite sized.
The liquid should only come about half way up the sides of the burnt ends.
Brisket burnt ends in the “dirty smoke” at the end. I use the wood chips instead of chunks here to get a quick, thick smoke. This is a trick we use in BBQ competitions. The quick smoke at the end clings to the sauce to boost the smoke flavor.