Smoky Texas-Style Brisket Burnt Ends with Sweet BBQ Glaze

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, smoky burnt ends made from slow-smoked brisket cubes tossed in a rich, sweet, and tangy BBQ glaze perfect for a Texas-inspired feast. This American-inspired barbecue recipe, ready in about 230 minutes, pairs beef brisket point, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 American cuisine 550 cal/serving

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Ingredients

3 lbs beef brisket point
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
2 cups hickory wood chips
1 cup bbq sauce
1/4 cup brown sugar
2 tbsp honey
1 tbsp apple cider vinegar

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Instructions

Step 1: Preheat your smoker to 225°F and soak 2 cups hickory wood chips in water for 30 minutes.
Step 2: Trim excess fat from 3 lbs beef brisket point and cube into 1.5-inch pieces. In a bowl, mix 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika. Rub this spice blend evenly over the brisket cubes.
Step 3: Place the brisket cubes on the smoker grates and smoke for 3 hours until a dark bark forms and internal temperature reaches 190°F.
Step 4: In a saucepan, combine 1 cup BBQ sauce, 1/4 cup brown sugar, 2 tbsp honey, and 1 tbsp apple cider vinegar. Simmer over medium heat for 5 minutes until thickened.
Step 5: Remove burnt ends from smoker, toss them thoroughly in the BBQ glaze, and return to the smoker for an additional 30 minutes to set the glaze and caramelize.
Step 6: Serve hot with pickles and sliced white bread for a true Texas-style experience.