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Smoked Brisket Burnt Ends Recipe

smoked brisket point, jeremy platt, platt daddy bbq

Beef Brisket Point is a delicacy for home or commercial chefs looking for something extra in the sacred art of producing smoked brisket dishes of all varieties. What’s the extra? Why the high intramuscular fat content, of course! This cut opens the door to endless culinary possibilities. US Wellness Meats, July Featured Chef Jeremy Platt says, “This recipe is the staple of Platt Daddy BBQ. The Brisket Points from US Wellness Meats are simply perfect; no trimming is required.”

Smoked Brisket Burnt Ends

Recipe By: Jeremy Platt | @plattdaddybbq

USWM Shopping List: Beef Brisket Point | Beef Tallow 


*Jeremy purposely does not outline how much seasoning to use for this recipe. He suggests you use equal parts of all seasonings to coat your brisket quantity liberally and to taste. One 2.5 lb US Wellness Meats Brisket Point will yield 3-4 large portions of beef brisket ends. 


Remove the brisket from the package, rinse under cool water, and pat dry. 

Season liberally with your salt, pepper, garlic powder, and onion powder. 

“To The Smoker!” – Place your seasoned brisket on your 225-degree smoker until you build a beautiful bark and reach an internal temperature of 160 degrees Fahrenheit. 

Wrap the brisket(s) in butcher paper that has been slathered with beef tallow.

“Back To The Smoker!” until you reach an internal temperature of 204 degrees Fahrenheit. 

Let those beauties rest for at least 30 minutes.

Cut into 1.5-inch cubes, and you just made a beautiful Brisket Point burnt ends. Now, saddle up and enjoy! 

For more recipes from Jeremy Platt and our other affiliated chefs, check out the US Wellness Meats Discover Blog today!

Jeremy Platt, Platt Daddy BBQ

Jeremy Platt

Meet Jeremy, a Missouri native who brings mouth-watering smoked meats and treats to the Tri-State area on a daily basis. He is the talented chef and co-owner of Platt Daddy BBQ in Quincy, IL, a family-owned catering company that has now expanded to its very first brick-and-mortar restaurant. Having worked hard to achieve this level of success, Jeremy is filled with a sense of self-respect and empowerment that comes from making the necessary sacrifices in the culinary industry.