How to make perfect burnt ends, Oklahoma Joe’s style

If you’ve ever heard someone refer to burnt ends as “meat candy,” you’re not alone.

Pitmaster Joe Davidson of Oklahoma Joe’s says the smoky, tender cubes of brisket are a barbecue staple and a favorite at competitions for decades.

Davidson joined us to walk through the steps for making burnt ends at home using a backyard smoker.

What you’ll need

1. Whole packer brisket (includes both the flat and the point)
2. Dry rub (Davidson uses Steak Maker seasoning)
3. Barbecue sauce (optional for caramelizing at the end)
4. Aluminum foil
5. Smoker or grill setup for indirect heat

Directions

1. Start with the whole brisket
2. “We use a packer trim,” Davidson says. “That’s both the flat and the point still attached.”
3. Season generously with dry rub
4. Use a blend that enhances the beef without overpowering it. Davidson recommends rubs that activate the palate.
5. Smoke it low and slow Set your smoker to 275°F and cook for 4 hours, flipping the brisket once per hour. This builds the bark, the flavorful, smoky crust on the outside.
6. Once the brisket reaches an internal temp of about 145°F, wrap it tightly in aluminum foil to capture the meat’s natural juices. Continue smoking until the total cook time hits 7 to 8 hours.
7. Separate the point from the flat
8. After smoking, remove the brisket and carefully separate the fattier point from the leaner flat.
9. Make the burnt ends
10. Trim the point and cut it into 1-inch cubes. Toss the cubes in barbecue sauce if desired, then return them to the smoker.
11. Caramelize and finish
12. Smoke the sauced cubes until they’re sticky, sweet, and melt-in-your-mouth tender, about 30 to 45 minutes more.

The final result? Barbecue magic.

“These things are a meal within themselves,” Davidson said. “But when you combine them with barbecue beans and slaw, it’s just like, wow.”

Davidson calls them a competition favorite for good reason: “It just pulls apart, so tender.”

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