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Flavorful Smoked BBQ Brisket Burnt Ends with Easy Bourbon Molasses Glaze

smoked BBQ brisket burnt ends - featured image
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This recipe delivers tender, smoky burnt ends with a sticky-sweet bourbon molasses glaze, perfect for backyard cookouts and BBQ lovers. It combines simple ingredients and a straightforward smoking method to create addictive, flavorful bites.

Ingredients

Scale
  • 5 pounds beef brisket point (preferably USDA Choice for marbling)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper (freshly ground)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • ½ cup bourbon
  • ½ cup molasses (unsulfured)
  • ¼ cup brown sugar (light or dark)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Trim the brisket point by removing excess fat, leaving about ¼ inch for moisture. Cut the brisket into 1½-inch cubes. (Time: 15 minutes)
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl. Coat the brisket cubes evenly with the rub and let sit at room temperature. (Time: 10 minutes)
  3. Preheat your smoker to a steady 225°F (107°C). Use hardwoods like hickory or oak for smoke flavor.
  4. Place the brisket cubes on the smoker grate spaced apart. Smoke until the internal temperature reaches 165°F (74°C), about 3 hours.
  5. While smoking, whisk bourbon, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, and salt in a bowl until smooth.
  6. Remove burnt ends from the smoker and place in a foil pan. Pour the glaze over and toss gently to coat. Return to smoker and cook for another 1 to 1½ hours at 250°F (121°C) until glaze bubbles and burnt ends are glossy and tender.
  7. Let burnt ends rest for 10 minutes before serving to redistribute juices. Serve warm.

Notes

Keep smoker temperature steady at 225°F to ensure even cooking. Use a water pan to maintain moisture. Glaze only in the final stage to avoid burning sugars. Let meat rest before serving to keep juices locked in. For gluten-free, verify Worcestershire sauce or substitute with coconut aminos. Bourbon can be substituted with dark rum or apple cider if needed.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ, bourbon molasses glaze, smoked BBQ, backyard cookout, smoked meat

Find it online: https://freshforkful.com/flavorful-smoked-bbq-brisket-burnt-ends-with-easy-bourbon-molasses-glaze-recipe/