FREE UK MAINLAND DELIVERY ON ORDERS OVER £70

Grid Iron Meat

Brisket Burnt Ends (3kg Point End)

These smoky, sticky, and melt-in-the-mouth burnt ends are made from the point end of a brisket, perfect for barbecue lovers who appreciate rich flavour and irresistible texture. Ideal for a special weekend cook on your smoker or BBQ.

INGREDIENTS
  • 3kg point end brisket
  • 3 tbsp yellow mustard
  • 4–5 tbsp barbecue rub (homemade or shop-bought)
  • 200ml beef stock
  • 150ml barbecue sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
METHOD

  1. Trim the brisket point of any thick surface fat, leaving about 1cm of fat cap intact.
  2. Rub the brisket all over with yellow mustard, then generously coat with your barbecue rub. Let it sit at room temperature while you preheat your smoker.
  3. Set your smoker to 110–120°C with a good smoking wood (oak, hickory or fruit wood). Place the brisket on the smoker and cook for about 6–7 hours, until it reaches an internal temperature of around 90°C and has a dark bark.
  4. Remove from the smoker and rest for 15 minutes. Cut the brisket into 2–3cm cubes.
  5. Place the cubes in a large foil tray, drizzle with beef stock, barbecue sauce, honey, and sprinkle with brown sugar. Toss to coat evenly.
  6. Return the tray to the smoker at the same temperature for another 1–2 hours, stirring occasionally, until the burnt ends are sticky, caramelised, and incredibly tender.
  7. Serve hot with extra barbecue sauce on the side.

Print recipe

Shop for Ingredients

Native breed beef brisket point end 3kg for smoking and BBQ

Native Breed Beef – Brisket – Point End – 3kg

Native Breed Beef Brisket Point End – 3kg

A richer, fattier half brisket for smoking, slow BBQ and burnt ends. Approximately 3kg, serving 6–8. This is the Point End section, not a whole packer brisket. Its natural seam fat and Point muscle make it especially suited to low-and-slow cooking.

£69.00

View Product

Sides:

  • Creamy coleslaw with apple and mustard.
  • Buttery cornbread with a honey glaze.
  • Pickles or quick-pickled onions.
  • Macaroni and cheese.
  • Smoked pit beans.

Matches:

  • Flavours like chipotle, molasses, and black pepper.
  • Fresh parsley or coriander for brightness.
  • Vinegar-based sauces for acidity.
  • Toasted brioche buns for serving.
  • Jalapeños for heat.

Related Recipes & Guides

Outdoor Cooking

Outdoor Cooking Recipe Collection
Read More

Beef Recipes

Feather Blade Steaks
Read More

Slow-Cooked Favourites

Onglet Bourguinon h
Read More
Preparation Time: 30 minutes (including trimming and rubbing).
Cooking Time: 8–9 hours (including smoking and finishing).

Hot Tips

Spritz the brisket every hour with apple juice or cider vinegar during the first smoke to keep it moist.

Rest the burnt ends loosely covered for 10–15 minutes before serving.

You can finish the final stage in an oven if needed, but the smoker gives best results.

Pairings

Red Wine

  • Zinfandel with jammy fruit and spice.
  • Shiraz with smoky undertones.

White Wine

  • Full-bodied Chardonnay.
  • Off-dry Riesling for balance.

Beer & Cider

  • Amber ale or brown ale.
  • Dry craft cider.

Non-Alcoholic

  • Sweet iced tea.
  • Cola with lime.
  • Ginger beer.

 

Recipe Collections