Brisket Burnt Ends

Brisket Burnt Ends


  • The Point Cut (Deckle) of a beef brisket

  • American Mustard
  • Fat Daniel's Dixie Dust All Purpose Seasoning
  • Fat Daniel's BBQ Spice Rub
  • A splash of Dr Pepper
  • Your favourite BBQ sauce
  • Brown sugar


  • Brush one side of the meat with a thin coat of mustard to act as a binder for the rub
  • Season generously with Dixie Dust
  • Apply a liberal amount of BBQ spice
  • Repeat on the other side
  • Put on the smoker (or charcoal grill set up for indirect cooking with some wood chunks added for smoke) and cook for four hours at 120degC (250degF) to develop a good bark
  • Spray during cooking with apple juice and / or bourbon to keep the meat moist 
  • Take off the grill and wrap in foil, adding a slug of Dr Pepper into the package
  •  Put back on the bbq and cook until the internal temperature reaches 98degC (210degF) - this could take anywhere from 5-10 hours
  • Cut into one-inch cubes
  • Lay in a single layer in an ovenproof dish(es)
  • Toss in BBQ sauce until each cube is thoroughly coated
  • Sprinkle with a little more BBQ spice and some brown sugar
  • Put them back on the grill for 60-90 minutes until they have crisped up and caramelised
  • Tuck in!


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