If you've never tried burnt ends before, get ready to have a life-changing experience, no, seriously! This Habanero Pineapple Burnt Ends recipe is made by tossing cubed juicy morsels of smoked beef brisket point with a deliciously sweet and spicy Habanero Pineapple Chutney. It just might just be the best thing I've ever tasted!
Before smoking the brisket, I separated the point (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're that good!
After smoking the flat and point using my Traeger Smoked Brisket Recipe, I chopped the point into bite-sized pieces and tossed the already insanely delicious morsels with the pineapple-habanero chutney. The chutney took the already amazing burnt ends recipe to an entirely new level. Spicy, sweet, and melt-in-your-mouth delicious!
About This Recipe
Last year, we purchased a Traeger for Christmas, and we have been experimenting with it ever since. So far, we are very impressed! Our first recipe was Smoked Pork Jerky, which is AMAZING and so easy to prepare! If you haven't made it yet, what are you waiting for?
Then my Instagram friend, "Smoke King Steve" posted a pork belly burnt ends recipe that had me drooling. 🤤 It was that recipe that inspired me to create this recipe.
So when we got a BIG, beautiful 16-pound brisket, I knew what had to be done. Scott consulted our friend, Dave, for his 16-hour brisket recipe. Yes, you read that correctly, 16 hours! What else do you have to do with your time?
Although the brisket was amazing, what our company raved about was the Brisket Burnt Ends. I really can't begin to describe how good they are, which is why you'll have to make some and see for yourself!
What Goes into This Recipe
Recipe Ingredient Notes
- 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, they spoil pretty fast. That's why I like using pickled habaneros. They have a long shelf-life and 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.
How to Make Burnt Ends
To make this recipe, you'll need an approximately 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, while you prepare the chutney.
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.
Smoked Point
Step 1
Note: Use your favorite recipe to smoke the point. Here is my smoked brisket recipe in case you need one.
Unwrap the smoked point from the butcher paper, pour the accumulated juices from the butcher paper into a disposable aluminum pan. Chop the meat into 1½-2 inches cubes, and add to the aluminum pan. Mix to combine.
Step 2
Add habanero sauce over the cubed meat and mix so that all the pieces are covered with the sauce.
Step 3
Place the pan on the Traeger, uncovered, and smoke for another 1½ hours at 200° F. If you don't want to wait, smoke the cubed meat at 500° F for 15 minutes.
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, or brown sugar. The cubed meat is cooked until the meat 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 make burnt ends 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, then separate the point from the flat. While 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.
Recipe Expert 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 in 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, nachos, or even over fries.
Related Recipes
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Spicy and Sweet Habanero Pineapple Burnt Ends
Ingredients
- 1 5 pound smoked beef point
- 1 tbsp olive oil
- ¼ cup purple onion (diced)
- 3 cloves garlic (minced)
- 1 cup chopped fresh pineapple (or canned)
- 1 large pickled or fresh habanero pepper (or more, if you dare)
- ⅓ cup pineapple juice (apple juice may be substituted)
- 1 tbsp honey (or favorite sweetener)
- ½ tsp sea salt
Instructions
HABANERO PINEAPPLE CHUTNEY
- 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 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.
SMOKED POINT
- Unwrap the smoked point from the butcher paper, pour the accumulated juices from the butcher paper into a disposable aluminum pan. Chop the meat into 1½ to 2 inches cubes, and add to the aluminum pan. Mix to combine.
- Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
- Place pan on the Traeger, uncovered, and smoke for another 1½ hours at 200° F. If you don't want to wait, smoke the cubed meat at 500° F for 15 minutes.
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 in 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, nachos, or even over fries.
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? 😉