Brisket Burnt Ends (Oven Recipe)
by Sommer Collier — last updated on Feb 11, 2025 
I love making these brisket burnt ends, either the traditional way or in the oven for a no-fuss way to enjoy classic BBQ without the need to fire up my smoker! They’re tossed in a wonderfully sticky 2-ingredient mixture of my favorite barbecue sauce and Coca-Cola for that perfect sweet, smoky flavor that goes so well with all my favorite southern sides!
Brisket burnt ends are one of my favorite old-school BBQ joint recipes. It was thought to have first shown up in Kansas City barbecue restaurants as a way to use up (and serve) the tough ends of a smoked brisket. But actually, I think you’ll agree that tender chunks of deliciously smoked or slow cooked brisket tossed in a sticky, smoky barbecue sauce are too good to be relegated to the category of ‘leftovers’. While obviously if you own a smoker you can use it to get that authentic southern barbecue flavor, if you don’t have a smoker, that’s totally ok! My recipe roasts the seasoned brisket low and slow in the oven for fork-tender meat (just like in my Texas brisket recipe), ready to be finished off in that totally addictive glaze.
Becca – ⭐⭐⭐⭐⭐ I never loved the crispy or burnt bits of my barbecue, but this makes it all so tasty and just so perfect for using the whole ingredient!
Table of contents
Sommer’s Recipe Highlights
Just like at your favorite BBQ joint – Even though I’ve included smoker instructions in case you want to go down that route, I’ve developed an oven-friendly method to get tender meat with sticky, crispy burnt edges just like you would if you ordered burnt ends as your favorite BBQ joint, which still retain that classic smoky sweet flavor. And with the oven method, burnt ends are suddenly accessible in a way they wouldn’t be if you’ve never used a smoker before!
Make just burnt ends, or get two recipes in one – I’ve written this recipe to use a smaller piece of brisket specifically smoked or slow cooked to make burnt ends. But, if your making a bigger barbecue feast and you’ve chosen something like my dry-brined smoked brisket, you can simply cut off both the tough flat end and the fatty point of the brisket to make burnt ends.
Key Ingredients & Tips
- Beef brisket – I use a point-end piece in this recipe. The point-end of a brisket is sometimes called the Deckle. This end is more tender and has more excess fat than the flat end. However, a flat brisket can also be used if you cannot find a Deckle. When I make burnt ends from a whole brisket, I use both!
- Spices – Kosher salt, coarse black pepper, garlic powder, and ancho chile powder make the a deliciously simple dry rub for beef which you can also use in other barbecue recipes.
- Barbecue sauce – I prefer a spicy-sweet barbecue sauce so Stubb’s is usually my go-to, but don’t let me stop you using your favorite bbq sauce instead!
- Coca-Cola – Or other similar cola you prefer. I won’t even judge you if you use Pepsi instead! Apple juice would be a good substitute if you’d rather avoid soda.
How To Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Prepare the meat – First I get out a rimmed baking sheet (or large foil pan) and place the brisket on it. In a small bowl, I then make the dry rub by mixing together the salt, pepper, garlic powder, and ancho chili. I then rub the spice blend over the entire surface of the brisket.
Smoker Method
Choose the wood – Always the first step when I’m setting up my smoker is to choose the right wood for what I’m cooking. Mesquite, hickory and oak all pair nicely with brisket because they’re savory without overpowering the beefy flavor of the meat.
Smoke the brisket – I then set my smoker up to cook at 225°F. First inserting a meat thermometer probe into the meat, I then smoke the brisket until it reaches an internal temperature of 195°F. If I’m struggling to get the meat up to temperature, I sometimes wrap the brisket in aluminum foil or a piece of butcher paper once it hits 150°F to keep the cooking process from stalling. This step can take anything from 3 – 5 hours, depending on the size of your brisket. I usually check every 30 minutes after the 3 hour mark until it reaches the right internal temperature.
Oven Method
Bake the brisket – I first preheat the oven to 225°F. Again I insert a meat thermometer probe into the piece of brisket, and then I bake the brisket until it reaches an internal temperature of 195°F. Again, this step can take anything from 3 – 5 hours, depending on the size of your brisket. I usually check every 30 minutes after the 3 hour mark until it reaches the right internal temperature.
Make the sauce – When the internal temperature of the brisket is at about 190°F I start making the sauce. I whisk together the barbecue sauce and Coca-Cola, and pour it into a 9 x 13 inch baking dish.
Dice the brisket – When the brisket is ready I leave it to rest for a few minutes, until it is cool enough to touch. I then use a serrated knife to cut it into 1-inch chunks. I add the brisket chunks to the prepared dish as I go so that any juices that run out get mixed into the sauce. I then gently toss everything together so that the brisket is well coated in the sauce.
Bake – I then put the dish in the still-heated oven or back in the smoker, and continue to cook for 1 hour, until the sauce has thickened and the exposed pieces of brisket are nice and crispy!
Serving Suggestions
At a bbq joint, I usually order burnt ends as an appetizer before the big meal gets going, so at home I often include them as part of a buffet of other Southern apps and snacks like Fried Green Tomatoes, Cajun Shrimp Toast, and Smoked Shotgun Shells.
Or, I sometimes serve them as the main dish of a barbecue plate loaded with Southern sides. Here are some of my favorites to build the perfect plate:
- Bread and Butter Pickles
- Baked Beans
- Potato Salad
- Collard Greens
- Fried Okra
- Cheesy Hominy Casserole
- And don’t forget those essential slices of white bread, too, of course!
Storage Notes
Leftover Burnt Ends are fantastic, cold or reheated! Once the meat has cooled, I usually store it in a sealed container and keep them in the refrigerator for up to 4 days.
I’ve also had success freezing it for up to 3 months. Again, after it has cooled transfer the meat to an airtight zipper bag or container before freezing.
To reheat, I first defrost the bbq brisket pieces in the fridge overnight. I then reheat in the microwave or on the stovetop with a bit more barbecue sauce to keep things nice, sticky and saucy!
Frequently Asked Questions
Whether on the smoker or in the oven, either cooking method usually takes 3 ½ – 5 hours, depending on the size and shape of the brisket. I’m afraid one of the key ingredients in making perfect burnt ends at home is time!
Every single time I’ve had tough burnt ends undercooking has been the culprit! Make sure you cook the meat to the right internal temperature so it is nice and tender. Impatience will ruin an otherwise perfect dish of burnt ends!
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More BBQ and Grilling Recipes
Beef Brisket Burnt Ends
Video
Ingredients
- 3-4 pounds beef brisket point-end
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1 teaspoon ancho chile powder
- 1 cup spicy-sweet barbecue sauce
- 1 cup Coca-Cola I used a mini Coke
Instructions
- Set out a rimmed baking sheet and place the brisket on it. In a small bowl, mix the salt, pepper, garlic powder, and ancho chile. Rub the spice blend over the entire surface of the brisket.
- Smoker Method: If you have a smoker, use it! Place the brisket in a 225 degree F smoker. Insert a meat thermometer probe and smoke the brisket to 195 degrees F. *You can wrap the brisket in foil or peach butcher paper once it hits 150 degrees F to keep the cooking process from stalling.
- Oven Method: If you don’t have a smoker, preheat the oven to 225 degrees F. Set the brisket in the oven, insert a meat thermometer probe and bake to 195 degrees F. Either way, this usually takes 3 ½ – 5 hours, depending on the size and shape of the brisket. *You can wrap the brisket in foil or peach butcher paper once it hits 150 degrees F to keep the cooking process from stalling.
- Once the internal temperature is around 190, prepare the sauce. Set out a 9 X 13 inch baking dish. Pour the barbecue sauce and Coca-Cola into the dish. Once the brisket reaches 195 degrees, remove it from the heat.
- Use a serrated knife to cut the brisket into 1 inch chunks. As you cut them, quickly move them to the dish so that any juices that run out get mixed into the sauce. Once all the brisket is chopped, stir the pieces to coat in sauce.
- Now place the pan back in the oven (or on the smoker) and continue cooking for 1 hour, until the sauce thickens and the exposed pieces of brisket of crispy. Stir and serve warm.
I made this recipe today with chunks of uncooked brisket, purchased at the grocery store. I set my oven to 225, and placed the chunks of meat in a covered pan, and poured the sauce over the meat. (Coke and BBQ sauce mixed together) I sprinkled the dish with garlic powder and chipotle chile dry seasoning, then slow-cooked it for about 6 hours. Fall apart tender! I will make it again! Thank you for sharing your recipe.
This is absolutely delicious, but the sauce didn’t thicken up or the ends get too crispy and I don’t want to keep cooking as that might toughen up the meat. Perhaps it’s meant to be on the soupier side, sauce wise?
IF I USE THE OVEN METHOD . . . ,
DO I COVER WHILE BAKING ?
OR , LEAVE IT UNCOVERED ?
Hi Natalie,
You do not have to wrap the brisket, but it does speed up the cooking time whether in a smoker or in the oven. Brisket tends to “stall” at 150 degrees F, and stay there for a while. Wrapping it speeds up the stall time.
Love adding coke to meat recipes. This recipe is a summer hit! It’s packed with flavor & the meat is nice & tender.
My whole family loved us, thanks for the easy directions!
My kids are very picky and they loved this, thanks for the recipe.
I never loved the crispy or burnt bits of my barbecue, but this makes it all so tasty and just so perfect for using the whole ingredient!