Burnt ends are a beloved BBQ classic known for their rich, smoky flavor and tender, caramelized crust. Traditionally smoked for hours, this Instant Pot recipe recreates that deep flavor and tender texture in a fraction of the time, making burnt ends accessible any day of the week. Using the pressure cooker’s ability to break down connective tissue quickly, you’ll get juicy, melt-in-your-mouth bites perfect for sandwiches, snacks, or main dishes.
Ingredients
- 3 pounds beef brisket point (well-marbled, trimmed of excess fat)
- 2 tablespoons vegetable oil or olive oil
- 1/4 cup beef broth or water
- 1/4 cup barbecue sauce (plus extra for glazing)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon cayenne pepper for heat
Instructions
- Prepare the brisket: Pat the brisket dry with paper towels. Cut the brisket point into 1.5-inch cubes, roughly uniform in size for even cooking.
- Make the dry rub: In a small bowl, mix together brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Coat the meat: Toss the brisket cubes with the dry rub until evenly coated. Let rest for at least 15 minutes to absorb flavors.
- Sauté the meat: Set the Instant Pot to Sauté mode and heat the oil. In batches, add brisket cubes and sear until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- Deglaze the pot: Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release browned bits. This prevents the burn warning and adds flavor.
- Pressure cook: Return all brisket cubes to the pot. Seal the lid and set to Manual/Pressure Cook on High for 45 minutes. Once done, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Drain and glaze: Carefully remove the meat from the pot and drain excess liquid. Toss the brisket cubes with barbecue sauce in a mixing bowl until well coated.
- Caramelize the burnt ends: Preheat your oven broiler or a cast iron skillet on medium-high heat. Spread the sauced brisket cubes on a rimmed baking sheet or in the skillet. Broil or sear for 5-7 minutes, stirring halfway, until the edges are caramelized and slightly charred.
- Serve: Remove from heat and let rest for a few minutes before serving. Enjoy warm.
Tips
- Substitution for brisket point: If you cant find brisket point, a well-marbled chuck roast cut into cubes works as a good alternative but may yield slightly less tender results.
- Use homemade BBQ sauce: For a personalized touch, mix ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika for a quick DIY sauce.
- Dont skip the searing step: Browning the meat before pressure cooking adds crucial flavor through the Maillard reaction and helps develop a deeper taste profile.
- Storage advice: Store leftover burnt ends in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage up to 3 months.
Serving Suggestions
Burnt ends are incredibly versatile. Serve them piled on toasted sandwich buns with pickles and coleslaw for a classic BBQ sandwich. They also pair well with creamy mac and cheese, baked beans, or roasted vegetables for a hearty meal. For a snack or appetizer, serve with toothpicks and your favorite dipping sauces like ranch, blue cheese, or extra BBQ sauce. Adding a sprinkle of chopped green onions or fresh parsley brightens the dish visually and flavor-wise.
Variations
This Instant Pot burnt ends recipe is a great base for experimentation. Try swapping the dry rub spices to suit your taste—adding cumin and coriander for a southwestern twist, or using Chinese five-spice powder for an Asian-inspired version. For a spicier kick, increase the cayenne or add hot sauce to the glaze. You can also finish the burnt ends on a grill instead of the oven to add authentic smoky char. For a sweeter variation, add honey or molasses to the barbecue sauce before glazing.
Storage and Reheating
Store any leftover burnt ends in an airtight container in the refrigerator for up to 4 days. When reheating, place the burnt ends in a skillet over medium-low heat, adding a splash of water or extra barbecue sauce to keep them moist. Cover and warm gently until heated through, about 5-7 minutes. Alternatively, reheat in a microwave-safe dish covered with a damp paper towel for 1-2 minutes, stirring halfway. For longer storage, freeze the cooked burnt ends in a sealed freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef for burnt ends?
While the traditional burnt ends come from the brisket point, which has more fat and connective tissue, you can use a chuck roast or brisket flat. Chuck roast tends to be more affordable and still yields tender results when pressure cooked, though the texture may be slightly different.
How does the Instant Pot replicate the smoky flavor of traditional burnt ends?
The Instant Pot doesnt produce smoke, but you can mimic smoky flavors by using smoked paprika and liquid smoke in the dry rub or barbecue sauce. Finishing the burnt ends under a broiler or on a grill helps develop caramelization and a charred crust similar to smoked burnt ends.
Why is it important to brown the meat before pressure cooking?
Searing the brisket cubes before pressure cooking activates the Maillard reaction, which creates complex flavors and a rich color. It also helps seal in juices, resulting in more flavorful and tender burnt ends.
Can I cook burnt ends without a pressure cooker?
Yes, traditional burnt ends are made by smoking brisket for several hours until tender and caramelized. Alternatively, you can braise the brisket cubes in the oven at low heat for 3-4 hours until tender, then toss with barbecue sauce and broil to caramelize. The Instant Pot just speeds up this process significantly.
What if my Instant Pot gives a burn warning?
Burn warnings often occur if there isnt enough liquid or if bits stick to the bottom. Make sure to deglaze the pot thoroughly after searing by scraping up browned bits and adding enough broth or water. This prevents the burn notice and ensures even cooking.
Is it necessary to use natural pressure release?
Allowing a 15-minute natural pressure release helps the meat relax and finish cooking gently, improving tenderness. Quick releasing immediately can cause tougher meat or loss of juices. However, if youre short on time, a quick release after cooking is acceptable.
With this Instant Pot burnt ends recipe, you can enjoy the deep flavors and tender texture of classic BBQ burnt ends anytime without the need for a smoker or long cooking sessions. Whether for a weeknight dinner or a weekend gathering, these burnt ends deliver smoky, sweet, and savory bites that satisfy every craving.
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