How Long to Cook Smoked Brisket Point Burnt Ends in the smoker
Specification: 5–6 lb separated brisket point (the fatty deckle half of a full packer), smoked whole to 195°F, then cubed into 1.5-inch squares, tossed in BBQ sauce and 2 tbsp brown sugar, and returned to the smoker in an uncovered aluminium pan
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare smoked brisket point burnt ends (5–6 lb separated brisket point (the fatty deckle half of a full packer), smoked whole to 195°F, then cubed into 1.5-inch squares, tossed in BBQ sauce and 2 tbsp brown sugar, and returned to the smoker in an uncovered aluminium pan).
Cook for 5–6 hours (4h smoke to 195°F + 1.5h glaze braise to 203°F). Do not flip; allow surface to develop undisturbed.
Cubes are lacquered a dark mahogany and the sauce clings in sticky strings when a cube is lifted; the corners have crisped into edible bark while the interior stays quivering. Confirm internal temperature reaches 203°F–205°F (a probe slides through each cube like it is warm butter). Rest for 15 minutes before serving.
Aaron Franklin published brisket burnt-ends technique (separate the point at 195°F, cube, glaze in an uncovered pan back to 203°F); USDA FSIS whole-cut beef safe-temperature reference.