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Smoked Brisket Burnt Ends

When I hear there is a brisket going on the smoker, if there aren’t Brisket Burnt Ends coming out of that someone is in trouble. These little beefy nuggets are perfect in so many different ways, and one of the best bites of bbq that exists.

Smoked Brisket Burnt Ends on the Pellet Grill

We’re kind of obsessed with burnt ends. We’ve done pork belly burnt ends and poor man’s burnt ends, and both were fabulous and didn’t last more than 5 minutes. When I went looking on the site for brisket burnt ends, THERE WEREN’T ANY.

How is that a thing?

I didn’t know either, so we set out to fix that and ordered a big American Wagyu Brisket from Snake River Farms (or if they are sold out, grab a Prime Grade Brisket from their sister site!)

This recipe was inspired by Chad Ward‘s of Whiskey Bent BBQ (pick up a 4-pack of his popular rubs here) and his awesome burnt ends! We got to attend a 4th of July party this summer at Julie Madden’s place (of Girl Meets Grill), and among the many bbq treats we got to enjoy were Chad’s signature burnt ends.

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Brisket Burnt Ends shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • smoked brisket cap
  • brisket rub
  • sugar in the raw
  • red pepper flakes
  • bbq sauce

More Traeger Beef Recipes here!

How to make Smoked Brisket Burnt Ends

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

If you are looking for instructions for making the brisket itself, this is not the post for that. We’re starting off this recipe with a cooked brisket. Head over to my Smoked Brisket post if you are starting from scratch!


Cube your brisket cap

We like 1 – 1 1/2 inch cubes here. Put them into a grill-safe baking dish or disposable foil pan.



The rub, sugar, and barbecue sauce. Over the top of the cubes. Give it all a stir or a shake to evenly coat, and cover tightly with foil.



Preheat a grill or oven to 275°. Put the pan in there and let them cook for 30-45 minutes.



That’s it! You’re done. Pile up your plate and get eating!

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What else can you serve with Brisket Burnt Ends?

This iconic dish needs equally impressive sides to go with it. Here’s a list of my all-time favorite bbq side dish recipes. Pick a few and get cooking!

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More great recipes to love

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Yield: 8 servings

Smoked Brisket Burnt Ends

Smoked Brisket Burnt Ends

Tender smoked beef brisket is cubed and coated in sauce and seasonings before getting slowly caramelized on the grill.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 smoked brisket cap (cooked)
  • 1 tablespoon brisket rub
  • 2 tablespoons sugar in the raw
  • 1-2 teaspoons red pepper flakes
  • 1 1/2 cups bbq sauce


  1. Preheat your pellet grill or oven to 275°.
  2. Remove the cap of the brisket from the flat, and cut it into 1-inch cubes.
  3. Place the cut-up brisket into a grill-safe baking dish or foil pan. Sprinkle on your favorite Brisket BBQ rub the sugar in the raw, and red pepper flakes. Pour the bbq sauce on top and mix together gently with a large spoon. Cover with aluminum foil and place back onto the grill (or the oven, if your grill isn't fired up.)
  4. Let cook for another 30 to 45 minutes.
  5. Pull from the grill, mix gently again and serve.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 551mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 4g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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