Crock Pot Burnt Ends

And while you may not have a smoker (or the time) to make burnt ends from scratch, the crock pot is an excellent tool for achieving perfect burnt ends with much less effort! Simply season a brisket point, slow-cook it until tender, cube it, and then toss those heavenly bites in BBQ sauce and brown sugar for a familiar caramelized finish.

Enjoy them as a savory appetizer, piled high on a sandwich for a hearty meal, or even as a topping for loaded baked potatoes. Whether you're hosting a backyard BBQ, a game day gathering, or just craving some BBQ comfort food, slow cooker burnt ends are the perfect addition to any occasion!

Why You’ll Love This Recipe

• With a crock pot, you can effortlessly create mouthwatering burnt ends without the need for a smoker or constant monitoring.
• These burnt ends are a perfect blend of smoky, sweet, and savory, making them a crowd-pleasing favorite for anyone who enjoys the taste of barbecue. 
• With just a handful of simple ingredients and minimal hands-on time, you'll be rewarded with tender, caramelized beef bites that are perfect for any occasion.
• Whether you prefer them as an appetizer, sandwich filling, or a flavorful topping, this recipe offers endless possibilities for enjoying.

Ingredients You’ll Need

• Brisket Point - (also called the deckle) serves as the main protein source, offering rich, marbled meat that becomes tender and flavorful during the slow-cooking process.
• Salt & Pepper - Provide the essential foundation of flavor, enhancing the taste of the brisket and balancing the sweetness of the BBQ sauce and brown sugar.
• Garlic Powder - Adds depth and a mild garlicky aroma, contributing to the overall savory profile of the burnt ends.
• Mustard Powder - Lends a subtle tangy and slightly spicy note, elevating the complexity of flavors in each delicious bite.
• BBQ Sauce - Brings the iconic smoky-sweet flavor that burnt ends are known for, creating a luscious, sticky glaze as it caramelizes during the final stage of cooking.
• Brown Sugar - Complements the BBQ sauce by infusing the burnt ends with a sweet and sticky richness.

How To Make Burnt Ends In The Crock Pot

Prepare the brisket: If using a whole brisket, you’ll need to detach the point from the flat. Use a sharp knife to slice along the tough white fat seam that divides these two muscle sections. Eliminate any residual hard fat and reduce the thickness of the upper-fat cap to approximately ¼ inch.

Mix the dry rub: In a small bowl, add black pepper, salt, garlic powder, and mustard powder. Whisk until well combined. Rub the mixture onto all sides of the prepared brisket point.

Cover and cook: Add the seasoned brisket to the bottom of the crock pot. Add the lid on top and cook on LOW for 7-8 hours or until the brisket reaches 195℉ internal temperature.

Add BBQ sauce: Remove the cooked brisket and let it rest on a cutting board for 5 minutes. Use a sharp knife to cut into 1 ½ inch cubes, then add them back into the crock pot. Pour the BBQ sauce in and toss to coat fully. Cook for an additional 60 minutes. 

Remove and serve: Once the BBQ sauce caramelizes onto the meat, remove from the crock pot and serve with your favorite side dishes and a slice of white bread. Enjoy! 

Recipe Tips

• When selecting a brisket point, look for one with a generous marbling of fat, as this fat will render down during cooking, keeping the meat tender and flavorful.
• Use a meat thermometer to accurately monitor the internal temperature of the brisket. Remove it from the crock pot when it reaches 195℉ for optimal tenderness.
•  Resting the cooked brisket for 5 minutes before cubing it allows the juices to redistribute to keep it moist and tender. 
• When cutting the brisket into cubes, aim for 1½-inch pieces. This size provides the perfect balance between caramelization and tenderness.
• Consider using your favorite homemade BBQ sauce for a personalized touch, or opt for a store-bought variety that suits your taste preferences.
• While the burnt ends are in the crock pot for the final hour, stir occasionally to ensure that the sauce evenly coats each piece, creating a glaze.
• Serve your crock pot burnt ends with classic BBQ sides like coleslaw, cornbread, or baked beans for a well-rounded and satisfying meal. 

Variations

• Add a dash of cayenne pepper or hot sauce to the BBQ sauce mixture for a fiery twist on your burnt ends.
• Substitute brown sugar with pure maple syrup for a unique and slightly sweet maple-infused flavor.
• Replace mustard powder with honey mustard for a tangy-sweet alternative that adds depth to the dish.
• Mix in some chipotle chili powder and smoked paprika for a smoky, spicy flavor profile.
• Enhance the sweetness by incorporating fruit preserves, such as peach or apricot, into your BBQ sauce mixture.
• Swap out brown sugar for molasses to create a deeper, richer, and slightly bitter flavor profile that pairs wonderfully with the smokiness of the burnt ends.

Storing & Freezing

Storing: To store leftover burnt ends, place them in an airtight container and refrigerate for up to 3-4 days. When reheating, you can either use the microwave for a quick warm-up or pop them back into the crock pot on low until heated through.

Freezing: Arrange cooled burnt ends in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen cubes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight and reheat as desired.

FAQ

More Crock Pot BBQ Recipes

• Slow Cooker BBQ Pulled Pork
• Slow Cooker BBQ Ribs
• Crock Pot BBQ Chicken Legs
• Slow Cooker BBQ Beef Sandwiches

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