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Flavorful Smoked Brisket Burnt Ends with Whiskey BBQ Sauce

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Tender, smoky brisket burnt ends caramelized with a bold whiskey BBQ sauce, perfect for backyard cookouts and casual dinners.

Ingredients

Scale
  • 5 pounds beef brisket point cut, trimmed of excess fat
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1/4 cup whiskey (bourbon preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • Extra whiskey BBQ sauce for glazing

Instructions

  1. Trim excess fat from brisket point, leaving about 1/4 inch for moisture.
  2. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper; rub evenly over brisket.
  3. Let brisket sit at room temperature for 30 minutes to absorb flavors.
  4. Preheat smoker or grill to 225°F using hardwoods like oak or hickory.
  5. Place brisket fat side up on smoker grate and smoke for 4-5 hours until internal temperature reaches 165°F.
  6. Wrap brisket tightly in butcher paper or aluminum foil and return to smoker.
  7. Continue cooking until internal temperature reaches 195°F, about 3 more hours.
  8. Let brisket rest wrapped for at least 30 minutes.
  9. Unwrap and cut brisket into 1-inch cubes, removing overly fatty pieces if desired.
  10. Combine ketchup, apple cider vinegar, brown sugar, whiskey, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, garlic powder, and salt in a saucepan.
  11. Simmer sauce over medium-low heat for 15 minutes, stirring occasionally until thickened.
  12. Toss brisket cubes in melted butter and half of the whiskey BBQ sauce.
  13. Place cubes in a foil pan or heatproof dish and return to smoker for 1-2 hours at 225°F, basting with remaining BBQ sauce every 30 minutes.
  14. Remove from smoker once edges are caramelized and sauce is sticky.
  15. Let sit for 10 minutes before serving warm.

Notes

Use a digital probe thermometer to avoid overcooking. If sauce caramelizes too fast, tent loosely with foil. For gluten-free, verify ketchup and Worcestershire sauce labels. Sauce tastes better after resting overnight. Can substitute whiskey with apple juice or apple cider vinegar and molasses for non-alcoholic version.

Nutrition

Keywords: smoked brisket, burnt ends, whiskey BBQ sauce, BBQ, smoked meat, backyard cookout, smoked brisket burnt ends

Find it online: https://clunkcook.com/flavorful-smoked-brisket-burnt-ends-with-whiskey-bbq-sauce-recipe-made-easy/