Burnt Ends

also called brisket burnt ends · the point · point end · meat candy · bbq burnt ends · barbeque burnt ends

The table

Bring the smoker to 250°F (120°C) over oak and hold it there
5 lb(2.3 kg; the fatty half, trimmed of hard fat)brisket pointseasonsmoke 250°F (120°C) 8 hr, to 195°F (91°C)cut in 1-in cubes, tosssmoke 2 hr, until the edges candy
2 Tbskosher salt
2 Tbs(16 mesh)coarse black pepper
1 cup(240 mL)barbecue sauce
1/4 cup(55 g)dark brown sugar
4 Tbs(55 g)unsalted butter
1/2 tspflaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2season

4cut in 1-in cubes, toss

goes in with what step 3 made

5smoke 2 hr, until the edges candy

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 11 hr.

  1. season

    not timedfrom the start

  2. smoke 250°F (120°C) 8 hr, to 195°F (91°C)

    8 hrwalk awayfrom the start

  3. cut in 1-in cubes, toss

    not timed8 hr in

  4. smoke 2 hr, until the edges candy

    2 hrwalk away8 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need foil pan · smoker

Goes with

See how it is written
>> title: Burnt Ends
>> category: Smoked & Grilled
>> tags: beef, brisket, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: brisket burnt ends, the point, point end, meat candy, bbq burnt ends, barbeque burnt ends
>> servings: 6
>> time: 11 hr
>> pairs-with: boston-baked-beans
>> step.2: season
>> step.3: smoke 250°F (120°C) 8 hr, to 195°F (91°C)
>> step.4: cut in 1-in cubes, toss
>> step.5: smoke 2 hr, until the edges candy

Bring the #smoker{} to 250°F (120°C) over oak and hold it there.

Season @brisket point{5%lb}(2.3 kg; the fatty half, trimmed of hard fat) all over with @kosher salt{2%Tbs} and @coarse black pepper{2%Tbs}(16 mesh).

Smoke @&(~1)seasoned point{} for ~smoke{8%hr}, to 195°F (91°C), until the bark is dark and firm.

Cut @&(~1)smoked point{} into 1-in cubes and toss them in a #foil pan{} with @barbecue sauce{1%cup}(240 mL), @dark brown sugar{1/4%cup}(55 g), and @unsalted butter{4%Tbs}(55 g).

Return @&(~1)sauced cubes{} to the smoker uncovered for ~smoke{2%hr}, until the sauce has tightened onto every face and the edges have candied, and salt them with @flaky salt{1/2%tsp}.