If you're looking for a show-stopping barbecue dish that melts in your mouth with a perfect balance of sweet, smoky, and sticky goodness, honey bourbon glazed beef burnt ends are the way to go. These bite-sized cubes of beef brisket are slow-cooked to perfection, caramelized in a rich honey bourbon glaze, and packed with deep, smoky flavor. Whether you're making them for a backyard cookout or just treating yourself to a next-level BBQ dish, these burnt ends will have everyone coming back for more.
Tips for Smoking Brisket Like a Pro
Smoking brisket can be intimidating, but a few key techniques will set you up for BBQ success. First, choose the right wood—hickory and oak are classic choices for beef, delivering a bold smoke flavor, while fruitwoods like cherry or apple offer a sweeter, milder smoke. If you're after a deep, smoky bark, opt for a combination of hardwood and fruitwood chunks.
Temperature control is everything. Keep your smoker steady at 250°F and avoid constant lid opening, which can cause temperature swings and lengthen cooking time. Use a dual-probe thermometer to monitor both ambient smoker temp and the internal temperature of the meat.
Another pro tip: spritz the brisket with beef broth or apple juice every hour once the bark begins to set (around the 2-hour mark). This not only keeps the meat moist but also helps develop a deeper, mahogany-colored bark.
Finally, don’t rush it. Low and slow is key for collagen to break down and the fat to render properly. Brisket reaches peak tenderness when it probes like soft butter, typically between 195°F and 205°F internal temp.
Honey Bourbon Glazed Beef Burnt Ends
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Appetizer, Main Course
Cuisine American
For the burnt ends
- 5 lbs beef brisket point
- 2 tbsp yellow mustard as a binder
- ¼ cup BBQ rub your favorite blend
- 1 cup beef broth for moisture
For the honey bourbon glaze
- ½ cup honey
- ¼ cup bourbon a good quality one you’d drink
- ½ cup BBQ sauce preferably smoky or sweet
- ¼ cup brown sugar
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Prep the Brisket
Trim excess fat from the brisket point, leaving about ¼-inch for flavor. Coat the meat evenly with yellow mustard to help the rub stick. Generously apply the BBQ rub on all sides.
Smoke the Brisket
Preheat your smoker to 250°F. Place the brisket directly on the grates, fat side up. Smoke for about 4-5 hours until the internal temp hits 165°F, spritzing with beef broth every hour for moisture.
Cube and Wrap
Once the brisket reaches 165°F, remove it from the smoker and let it rest for 10 minutes. Slice it into 1-inch cubes and place them in an aluminum pan.
Add the Glaze
In a saucepan, combine honey, bourbon, BBQ sauce, brown sugar, butter, apple cider vinegar, and smoked paprika. Simmer over low heat for 5 minutes until thickened. Pour the glaze over the burnt ends and toss to coat.
Caramelize the Burnt Ends
Cover the pan with foil and return it to the smoker. Cook for another 2 hours at 250°F. Then, uncover and cook for 1 more hour until the sauce caramelizes and the burnt ends are tender with a rich, sticky glaze.
Serve and Enjoy
Remove from the smoker and let them rest for 10 minutes. Serve warm with extra sauce on the side!
Pairings
- Sides: Smoked mac and cheese, cornbread, or coleslaw
- Drinks: Bourbon neat, a hoppy IPA, or a classic sweet tea
- Sauces: Extra BBQ sauce, spicy mustard, or Alabama white sauce for contrast
Serving Suggestions: Building the Ultimate BBQ Platter
Honey bourbon glazed burnt ends are the star of any cookout, but they shine even brighter when paired with the right accompaniments. Here are some ideas for building a complete BBQ platter:
- Side Dishes:
- Smoked mac and cheese: Creamy, cheesy, and rich—perfect for balancing the sweetness of the glaze.
- Cornbread muffins: Slightly sweet and great for soaking up the sauce.
- Southern-style coleslaw: Crisp and tangy, it adds a refreshing crunch.
- BBQ baked beans: A smoky, hearty complement to the burnt ends.
- Grilled street corn: Slathered with mayo, chili powder, lime, and cotija cheese.
- Drinks:
- Bourbon neat or on the rocks: Complements the glaze’s flavor.
- Iced sweet tea: For a classic Southern pairing.
- Craft beer: Try a hoppy IPA to cut through the richness or a brown ale for a malt-forward match.
- Sauces:
- Extra honey bourbon glaze: Serve on the side for those who want more.
- Spicy mustard sauce: Adds tang and cuts through the sweetness.
- Alabama white sauce: A creamy, vinegar-based sauce that contrasts beautifully with sticky burnt ends.
These suggestions work whether you're serving burnt ends as the main course or part of a larger BBQ spread.
Flavor Variations to Try with the Glaze
The honey bourbon glaze is already a crowd-pleaser, but if you're looking to change things up, here are a few delicious variations that can give your burnt ends a new twist:
- Spicy Honey Bourbon Glaze: Add 1–2 teaspoons of hot sauce (like Tabasco or chipotle), or a pinch of cayenne pepper to introduce some heat.
- Maple Whiskey Glaze: Substitute maple syrup for the honey and use a smoky Canadian whisky instead of bourbon for a northern twist.
- Apple Cider Glaze: Replace the bourbon with apple cider and add a pinch of cinnamon and clove for a fall-inspired flavor.
- Korean BBQ-Style Glaze: Swap out the brown sugar for gochujang and soy sauce, and stir in fresh ginger and garlic for a fusion-style burnt end with a sweet-savory kick.
- Balsamic Honey Glaze: Add a tablespoon of aged balsamic vinegar to the standard glaze for added depth and a tangy counterbalance to the sweetness.
These variations can be used with the same cooking process—just simmer until slightly thickened and toss with the brisket cubes during the caramelization phase.
How to Store and Reheat Leftovers Without Drying Out
Burnt ends reheat surprisingly well—if you store and warm them properly. First, let them cool completely before refrigerating. Store them in an airtight container or wrap them tightly in foil with a splash of extra glaze or beef broth to lock in moisture.
For short-term storage, refrigerate for up to 4 days. For longer storage, freeze the burnt ends in a vacuum-sealed bag or a heavy-duty freezer container. They'll keep for 2 to 3 months this way.
To reheat:
- Oven method (recommended): Place burnt ends in a baking dish, cover with foil, and warm at 300°F for 20–25 minutes. Add a few tablespoons of beef broth or glaze to rehydrate.
- Stovetop method: Heat a nonstick skillet on low, add a splash of liquid, and reheat slowly while stirring occasionally.
- Microwave method (quick but risky): Reheat in 30-second bursts with a damp paper towel over the top to retain steam, though this can affect texture.
Avoid overcooking during reheating—doing so will dry them out and make them chewy.
Why Brisket Point Is Best: Understanding the Cut
Beef brisket comes in two main parts: the flat and the point. The flat is leaner and used more commonly for sliced brisket, while the point is thicker, more marbled, and contains more intramuscular fat—making it ideal for burnt ends.
The fat in the point helps the meat stay moist during long smoking sessions and contributes to the melt-in-your-mouth texture that defines a good burnt end. This fat also absorbs smoke beautifully, creating a rich, flavorful bark when seasoned well and smoked low and slow.
Because of its interwoven fat and collagen, the point holds up beautifully during the final caramelization step in the glaze, allowing the sugars and bourbon to cling to every crevice of the cube. While some recipes use pork belly or chuck roast as alternatives, nothing beats brisket point for authentic burnt ends that are juicy, sticky, and perfectly tender.
FAQs
1. What type of meat should I use?
Brisket point is the best choice for classic burnt ends because of its marbling and tenderness. Pork belly is a fantastic alternative if you want even more fatty, melt-in-your-mouth bites.
2. Can I make this without a smoker?
Yes! Use an oven at 250°F and add liquid smoke for a similar flavor. However, nothing truly replicates the depth of a wood-smoked burn end.
3. What’s the best bourbon for the glaze?
Go for a mid-range bourbon like Buffalo Trace, Maker’s Mark, or Woodford Reserve. You want something with caramel and vanilla notes to complement the honey.
4. Can I prep these in advance?
Yes! Smoke the brisket a day ahead and reheat it in the oven with extra glaze before serving.
