When a brisket goes on the smoker, I expect Brisket Burnt Ends to follow. Those small, caramelized beef bites are one of the most irresistible parts of barbecue—rich, tender, and full of smoky flavor. Whether you serve them as an appetizer, snack, or main course, burnt ends always disappear quickly.
Smoked Brisket Burnt Ends on the Pellet Grill
We’re a little obsessed with burnt ends—pork belly burnt ends and “poor man’s” burnt ends have both been big hits in our kitchen. It surprised me that we didn’t yet have a dedicated brisket burnt ends recipe on the site, so we fixed that. For this version we used a well-marbled brisket cap, smoked to tender perfection, then cubed and caramelized with rub, sugar, red pepper flakes, and a good barbecue sauce on the pellet grill. The result: crispy, sticky, and deeply savory bites that are pure barbecue bliss.
This recipe was inspired by barbecue pros and friends whose smoked burnt ends I’ve loved. If you’re starting with a fresh brisket and need full instructions for smoking it, consult a separate smoked brisket guide first—this recipe begins with a cooked brisket cap ready to be transformed into burnt ends.
Check out more Traeger recipes for grilling inspiration
Recipe Shopping List
Before you get started, gather the basics. For exact amounts, see the ingredient list in the recipe card below.
- Smoked brisket cap (cooked)
- Brisket rub
- Sugar in the raw (or a coarse brown sugar)
- Red pepper flakes
- BBQ sauce (your favorite bottle or homemade)
More Traeger beef recipes to try
How to Make Smoked Brisket Burnt Ends
Here’s a clear overview of the process so you know what to expect. Full measurements and step-by-step instructions are in the recipe card below.
Note: This recipe assumes you already have a cooked brisket cap. If you need instructions to smoke a whole brisket from raw, consult a separate smoked brisket guide before beginning.
- Cube the brisket cap. Cut the brisket cap into roughly 1 to 1½-inch cubes and place them in a grill-safe baking dish or foil pan.
- Coat with seasoning. Sprinkle brisket rub, sugar, and red pepper flakes over the cubes. Add barbecue sauce and gently toss to coat each piece evenly. Cover the pan tightly with foil.
- Caramelize. Preheat your pellet grill or oven to 275°F. Place the covered pan on the grill or in the oven and cook for 30–45 minutes until the edges are caramelized and the sauce is sticky.
- Finish and serve. Remove the foil, give the burnt ends a gentle stir to coat in the reduced sauce, and serve hot.
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Serve This With
Burnt ends pair beautifully with classic barbecue sides. Choose a few from this list to round out the meal:
- Smoked mac and cheese
- Creamy homemade coleslaw
- Smoked and loaded baked potatoes
- Pasta salad
- Smoked baked beans with brisket
Pair with a bold barbecue sauce and an ice-cold drink
More Traeger Recipes
- Spatchcock chicken
- Smoked tater tot breakfast casserole
- Beer can chicken
- Smoked hamburgers
- Smoked chicken thighs
- Traeger salmon
- Traeger pulled pork
- Smoked tri-tip
- Smoked beef ribs
Yield: 8 servings
Smoked Brisket Burnt Ends
Tender smoked brisket cut into cubes, coated in rub and sauce, then slowly caramelized until sticky and browned—simple, satisfying, and perfect for sharing.
Prep Time: 15 minutes • Cook Time: 30–45 minutes • Total Time: ~1 hour
Ingredients
- 1 smoked brisket cap (cooked)
- 1 tablespoon brisket rub
- 2 tablespoons sugar in the raw (or coarse brown sugar)
- 1–2 teaspoons red pepper flakes, to taste
- 1½ cups barbecue sauce
Instructions
- Preheat your pellet grill or oven to 275°F.
- Trim the cap from the flat if needed, then cut the cap into 1-inch cubes.
- Place the cubes in a grill-safe baking dish or foil pan. Sprinkle with brisket rub, sugar, and red pepper flakes. Pour the barbecue sauce over the meat and gently mix to coat evenly. Cover tightly with foil.
- Place the pan on the grill or in the oven and cook for 30 to 45 minutes, until the sauce has thickened and the edges of the cubes are caramelized.
- Remove, gently toss to coat with the reduced sauce, and serve hot.
Recommended Tools
- Pellet grill or conventional oven set to 275°F
- Grill-safe baking dish or disposable foil pan
- Heavy-duty aluminum foil
Nutrition (per serving)
Calories: 139 • Total Fat: 3g • Saturated Fat: 1g • Cholesterol: 13mg • Sodium: 551mg • Carbohydrates: 25g • Fiber: 1g • Sugar: 20g • Protein: 4g
Nutrition information is an estimate.