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Flavorful Smoked Brisket Burnt Ends Recipe with Easy Coffee BBQ Sauce

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This recipe features tender, smoky burnt ends made from brisket point, coated in a rich coffee-infused BBQ sauce that balances sweetness and bitterness for a unique twist on classic barbecue.

Ingredients

Scale
  • 3 to 4 pounds beef brisket point, trimmed of excess fat but leaving a thin layer
  • Dry Rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional pinch cayenne pepper
  • Coffee BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup brewed strong black coffee
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Wood chips for smoking (hickory, oak, apple, or cherry)
  • Optional garnishes: chopped fresh parsley or green onions

Instructions

  1. Trim the brisket point, removing large chunks of fat but leaving a thin layer for moisture and flavor. Pat dry with paper towels.
  2. Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Generously coat the brisket with the dry rub and let rest at room temperature for 30 minutes or refrigerate overnight.
  3. Preheat smoker or grill to 225°F (107°C). Add wood chips for smoke and set grill for indirect heat if using.
  4. Smoke the brisket fat side up for 4 to 5 hours until internal temperature reaches about 190°F (88°C), checking every hour after 3 to 4 hours.
  5. Remove brisket and let rest for 10 minutes. Cut into 1-inch cubes focusing on the point end.
  6. In a saucepan over medium heat, combine ketchup, brewed coffee, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 10 minutes until slightly thickened. Let cool slightly.
  7. Place cubed brisket in a disposable pan or foil tray. Pour coffee BBQ sauce over and toss to coat evenly.
  8. Return sauced burnt ends to smoker or grill, covered, and cook for another 1 to 1.5 hours to caramelize sauce and develop burnt texture, stirring occasionally.
  9. Remove from heat and let sit for 5 minutes. Garnish with chopped parsley or green onions if desired.

Notes

Keep smoke thin and steady to avoid bitterness. Maintain consistent temperature at 225°F. Let brisket rest before cubing to preserve juiciness. Use a digital thermometer to check internal temperature. Slow caramelization of sauce is key to avoid burning. If burnt ends seem dry, add beef broth or more coffee BBQ sauce before final smoking. Can be made in oven at 250°F wrapped in foil, then broiled to caramelize.

Nutrition

Keywords: smoked brisket, burnt ends, coffee BBQ sauce, barbecue, smoked meat, brisket recipe, BBQ sauce, smoked brisket burnt ends

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