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Flavorful Smoked Brisket Burnt Ends Recipe with Carolina Gold BBQ Sauce

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This recipe delivers smoky, tender, and sweet-savory burnt ends made from brisket point, coated in a tangy mustard-based Carolina Gold BBQ sauce. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5 pounds brisket point, well-marbled (USDA Choice grade recommended)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup yellow mustard (preferably Gulden’s)
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey or light brown sugar
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Hickory or oak wood chips, soaked for 30 minutes
  • Butter cubes (optional, for tossing before saucing)

Instructions

  1. Trim the brisket point by removing excess silver skin and large fat deposits, leaving about 1/4 inch of fat for moisture (about 15 minutes).
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) in a bowl. Generously coat the brisket on all sides with the rub and let rest at room temperature for 30 minutes.
  3. Preheat the smoker to 225°F (107°C) and add soaked hickory wood chips for smoke flavor. Maintain consistent heat.
  4. Place the brisket fat side up on the smoker grate and smoke until the internal temperature reaches 190°F (88°C), approximately 6 hours.
  5. Wrap the brisket tightly in butcher paper or foil and let it rest in a warm place for 1 hour to lock in juices.
  6. Cut the rested brisket into 1-inch cubes.
  7. Prepare the Carolina Gold BBQ sauce by whisking together yellow mustard, apple cider vinegar, honey, mayonnaise, Worcestershire sauce, black pepper, smoked paprika, and salt until smooth.
  8. Place the brisket cubes in a foil pan, dot with butter cubes if using, and pour the sauce over. Toss gently to coat all pieces.
  9. Return the sauced burnt ends to the smoker at 225°F (107°C) and smoke for an additional 1 to 1.5 hours to caramelize the sauce and crisp the edges.
  10. Remove from smoker, let cool for a few minutes, then serve warm.

Notes

If smoke gets too intense, add a water pan inside the smoker to maintain moisture. Use a wireless meat thermometer for convenience. For gluten-free, verify Worcestershire sauce or substitute with tamari. For dairy-free, omit butter or use vegan butter/olive oil. Oven method can be used at 250°F (121°C) if no smoker is available.

Nutrition

Keywords: smoked brisket, burnt ends, Carolina Gold BBQ sauce, barbecue, smoked meat, southern recipe, easy brisket recipe

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