If you've never tried Brisket Burnt Ends, get ready to have a life-changing experience... no, seriously! This Habanero Pineapple Brisket Burnt Ends recipe is made by tossing cubed, juicy morsels of smoked beef brisket point with a deliciously sweet and spicy Pineapple Habanero Chutney. It just might be the best thing I've ever tasted!
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These brisket burnt ends are out of this world! They're always the first to disappear when I make them for our guests.
Before smoking the brisket, I separate the point-end (or deckle) from the flat. The point is marbled with fat and extremely flavorful. For this reason, burnt ends are sometimes referred to as "meat candy." Yeah, they really taste that good!
After smoking the flat and point using my Traeger Smoked Brisket recipe, I chop the point into bite-sized pieces and toss the already insanely flavor-packed morsels with the pineapple-habanero chutney. The chutney takes them to an entirely new level. Spicy, sweet, and melt-in-your-mouth delicious!
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🔖 Ingredient & Substitutions
- Smoked Point: Start by smoking a brisket point, then chop it into bite-sized pieces.
- Pineapple: The recipe calls for fresh pineapple; however, canned pineapple can be substituted.
- Habanero Peppers: Pickled or fresh habaneros may be used in this recipe. Fresh habaneros are sometimes hard to find, not to mention that they spoil pretty fast. That's why I like using pickled habaneros. They have a long shelf life and are conveniently available when a recipe calls for habaneros.
- Pineapple Juice: If you don't have pineapple juice, substitute apple juice or cider instead.
- Honey: No honey? No problem! Just substitute an equal amount of agave, maple syrup, or brown sugar.
*A full list of ingredients can be found in the recipe card.
🥩 How to Make Brisket Burnt Ends
To make this brisket burnt ends recipe, you'll need a 5-pound smoked brisket point and my Habanero Pineapple Chutney. Once you take the smoked point off the grill, allow it to rest, still wrapped in butcher paper or aluminum foil, while you prepare the chutney.
Prepare Habanero Pineapple Chutney
Step 1: Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook over low heat for one minute. Add minced habaneros and stir to combine.
Step 2: Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow the chutney to cool off.
Step 3: Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.
Try my roasted habanero salsa recipe for even more heat!
How to Make the Burnt Ends
Step 1: Unwrap the smoked point from your smoked brisket and pour some of the accumulated liquid into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
Pro Tip: Use your favorite recipe to smoke the point or my smoked brisket recipe. Both the point and the brisket flat are seasoned with my own dry rub. Apple juice is used to spritz both as they are smoked over many hours until the internal temperature reaches 203 degrees F. The end result is an incredibly tender and flavor-packed beef.
Step 2: Pour the habanero sauce over the cubed brisket meat and mix so that all the pieces are covered with the sauce.
Pro Tip: Want even more spice? Mix in some habanero hot sauce!
Step 3: Place the aluminum pan on the Traeger, uncovered, and smoke it for another 1½ hours at 200°F. If you don't want to wait, smoke the burnt ends at 500°F for 15 minutes. Enjoy your brisket burnt ends!
🤷🏻♀️ Recipe FAQs
Burnt ends are tender cubed meat morsels that are cut from the point half of the beef brisket. They are slowly smoked over many hours, then finished off in barbecue sauce, honey, butter, cola, or brown sugar. The cubed meat is then cooked until it is caramelized and slightly charred.
Burnt ends are made with the triangular cut from a beef brisket, which is known as the deckle or point. However, people prepare them with many other cuts of meat too.
For example, some people make Pork belly burnt ends, while others use a chuck roast. This is commonly referred to as "poor man's burnt ends" since a chuck roast is much cheaper to purchase than a brisket.
The leftover burnt ends can definitely be frozen and enjoyed at a later date. Simply store them in freezer bags, along with their juices. Make sure the air is pressed out of the freezer bags before freezing them.
Next, pour the contents of the bag into a pan and cover with some foil. Reheat in the oven for 30 minutes at 350° F.
Some people prefer to smoke the entire brisket after they trim the fat and then separate the point from the flat. Others find it easier to separate the two cuts of meat prior to smoking them. There is no wrong way to do it. It's really just a matter of preference.
👩🏼🍳 Pro Tips
- If you don't have fresh pineapple, canned pineapple can be used instead.
- Apple juice can be substituted for pineapple juice.
- Unwrapping the smoked point inside the disposable aluminum pan that you will use to smoke the burnt ends is a great way to catch all the accumulated juices without making a mess.
- For extra caramelization, mix some honey or brown sugar with the cubed meat before placing them back on the grill.
- Serve the burnt ends in sandwiches, quesadillas, and nachos.
- Leftover burnt ends are amazing in Mexican breakfast burritos and quesadillas.
🍗 More Traeger Recipes
If you enjoy this brisket burnt ends recipe, check out these other related recipes.
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📖 Recipe
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Ingredients
Equipment
Method
- Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook over low heat for one minute. Add minced habaneros and stir to combine.
- Pour the pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow it to cool off.
- Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.
- Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid from the wrap into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes and add to the same pan. Mix to combine.
- Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
- Place the aluminum pan on the Traeger, uncovered, and smoke it for another 1½ hours at 200°F. If you don't want to wait, smoke the burnt ends at 500°F for 15 minutes. Enjoy your brisket burnt ends!
Nutrition
Video
Notes
- If you don't have fresh pineapple, canned pineapple can be used instead.
- Apple juice can be substituted for pineapple juice.
- Unwrapping the smoked point inside the disposable aluminum pan that you will use to smoke the burnt ends is a great way to catch all the accumulated juices without making a mess.
- For extra caramelization, mix some honey or brown sugar in with the cubed meat before placing them back on the grill.
- Serve the burnt ends in sandwiches, quesadillas, and nachos.
- Leftover burnt ends are amazing in Mexican breakfast burritos and quesadillas.
Caroline says
Heaven in your mouth! This is what comes to mind when I took my first bite. The sweet, spicy, moist and tenderness all at once. Even after you eat this the flavor lingers in your mouth. SOOOO GOOD! Where have I been all my life, that I have never had this before. I could sit here and eat this forever!!
Hilda Sterner says
Haha, you sound like me, when I tried my first burnt ends. Aren't they sooo amazing?
Mark Baker says
Got to taste some of these!!! Such a moist and flavorful combination. I've been drooling over many burnt end recipes for months now. This one though, I finally sent to the wife saying "stopping by the store -making these --> SPICY AND SWEET HABANERO PINEAPPLE BURNT ENDS" Thank you for helping me choose )
Hilda Sterner says
Thank you, Mark! I sure appreciate you taking the time to review and rate the recipe. ❤️
Dylan August says
Absolutely delicious! I don't usually tend to like pineapple in anything, but this was just amazing.
Hilda Sterner says
Thank you! I appreciate it and am glad you at least gave it a shot. I love that!
Timothy says
Off the chain amazing. Definitely best thing I've tasted since COVID. Maybe ever. Had to swap Jalapenos for Habaneros and a traeger that only gets up to 370 or so.
Hilda Sterner says
Hi Timothy, I know exactly what you mean, one of the best things I've ever tasted too. I'm so glad you enjoyed the burnt ends as much as I did. Also, thank you so much for the review!
Kelly Methey says
If I could give it more stars I sure would! Adding this post to give it the stars it deserves!
Hilda Sterner says
Thanks, Kelly, I know the feeling!
Kelly Methey says
These are fantastic! There aren’t enough superlatives to describe the deliciousness of these tasty, sweet and spicy morsels! The meat is so tender and juicy then the Habanero Pineapple sauce takes it over the top! Yum, Yum, Yum! I absolutely love them! Thank you Hilda!
Hilda Sterner says
You describe them so much better than I ever could! Want to write for my blog? 😉