Firehall Burnt Ends Platter

Caramelized brisket point cubes, sticky glaze, and pickles for ten

• Prep: 30 min
• Cook: 420 min
• Serves 8
• Difficulty: hard

Kansas City-style burnt ends without waiting on a full packer cook

Why crews like it: Burnt ends are the reward cut—loud, sweet, and smoky. They hold warm in a covered pan and disappear fast at the line.

Ingredients

• 4.8 Lb Brisket Point
• 2.6 Tbsp Kosher Salt
• 2.6 Tbsp Coarse Black Pepper
• 2.6 Tbsp Brown Sugar
• 1 3/4 Tbsp Smoked Paprika
• 1 3/4 Tbsp Garlic Powder
• 1 1/4 Cups BBQ Sauce
• 1/4 Cup Honey
• 1 3/4 Tbsp Apple Cider Vinegar
• 2.6 Tbsp Unsalted Butter
• 1 1/4 Cups Dill Pickle Chips
• 12 slices White Bread

Instructions

1. Season the point: Pat point dry. Mix salt, pepper, brown sugar, paprika, and garlic powder; rub all sides. Rest 15 minutes while smoker heats to 275°F.
2. Smoke until tender: Smoke point fat-side up at 275°F until bark is set and internal temp reaches 165°F, about 4 hours.
3. Wrap and finish: Wrap in foil with a splash of apple cider vinegar. Continue at 275°F until probe-tender and 203°F internal, about 2–3 hours.
4. Rest and cube: Rest wrapped 30 minutes. Cube point into 1-inch bites, discarding excess hard fat and gristle.
5. Build the glaze: Simmer BBQ sauce, honey, vinegar, and butter until glossy. Toss cubed burnt ends to coat evenly.
6. Caramelize the edges: Spread glazed cubes on sheet pans. Return to smoker or 375°F oven 15–20 minutes, stirring once, until edges char and glaze sets sticky.
7. Hold and serve: Hold covered at 170°F with foil vented slightly. Serve on a platter with pickles and white bread for burnt-end sandwiches.
8. Leftovers: Reheat covered at 325°F with extra sauce. Chop into mac and cheese or loaded fries.

Tonight's spread

• Burnt ends in a hotel pan with extra glaze on the side.
• Pickles and white bread for quick sandwiches.

Hall tips

• Point needs 203°F—lean on probe tenderness, not the clock.
• Stir once during the glaze bake so edges caramelize evenly.
• If you only have a flat, save it for sliced service; burnt ends want point fat.

Meal prep

Smoke point early. Cube and glaze right before service or hold glazed cubes covered at 170°F up to 45 minutes. Re-crisp under broiler 2 minutes if they soften.

Leftovers

• Burnt-end grilled cheese with extra pickles.
• Fold into baked beans for a smoky second-day pot.

• smoker
• foil
• sheet pans
• instant-read thermometer
• mixing bowl
• tongs

Related recipes

• Texas Central Brisket for the Crew
• Smoked Baked Beans for the Crew

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