Honey Bourbon Glazed Beef Burnt Ends

Written by Sarah Gardner
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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.

Honey Bourbon Glazed Beef Burnt ends PIN IT

Honey Bourbon Glazed Beef Burnt Ends

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6

Equipment

  • Smoker or grill with indirect heat setup
  • Meat Thermometer
  • Aluminum foil
  • Sharp knife
  • Baking dish or aluminum pan
  • Basting brush

Ingredients
  

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

Instructions
 

Prep the Brisket

  1. 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

  1. 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.
    raw brisket point resting on the grates of a smoker PIN IT

Cube and Wrap

  1. 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

  1. 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.
    cubed smoked beef brisket pieces PIN IT

Caramelize the Burnt Ends

  1. 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

  1. 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

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.

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