Wagyu Burnt Ends

Burnt ends are a true barbecue delicacy, celebrated for their smoky, savory flavors, tender texture, and irresistible charred edges. They have become a beloved dish among barbecue enthusiasts and continue to captivate food lovers around the world.


  • Booth Creek Wagyu Whole Brisket 
  • 1/2 a jar of Cox Bros BBQ KC Sweet Jazz BBQ Sauce
  • 1/2 a cup of Brown Sugar 


1. Preheat your smoker to 225°F.

2. While smoker comes to temp, remove the Wagyu Brisket Point from the Flat and trim off excess fat.

3. Place in smoker and smoke Brisket Point until internal temperature reaches 175°F.

4. Remove Brisket Point from smoker, and place in aluminum foil pan. Cover with foil. Continue to smoke Wagyu Point until internal temperature reaches 206°F.

5. Remove from smoker and pan. Slice into one-inch cubes.

6. Toss cubs in BBQ Sauce until covered. Add brown sugar and toss again to coat.

7. Smoke cubes uncovered for 15-20 minutes. Toss again to re-coat in sauce/sugar mixture. 

8. Smoke again for 15-20 minutes until candy like. Enjoy!

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