Burnt ends are a beloved barbecue delicacy known for their rich, smoky flavor and tender, caramelized texture. Traditionally smoked and sauced, this Instant Pot burnt ends recipe skips the sauce but still delivers melt-in-your-mouth, deeply seasoned bites thanks to pressure cooking and a simple dry rub. It’s a fast, foolproof way to enjoy burnt ends any time without a smoker or hours of slow cooking.
Ingredients
- 3 pounds beef brisket point (well-marbled, trimmed of excess fat)
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth (low sodium recommended)
- 2 tablespoons vegetable oil or beef tallow
Instructions
- Prepare the brisket: Pat the brisket point dry with paper towels. Cut into roughly 1.5-inch cubes, aiming for uniform sizes to ensure even cooking.
- Mix the dry rub: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Toss the brisket cubes with this rub thoroughly, coating all sides evenly. Let rest at room temperature for 15-20 minutes.
- Sear the meat: Set your Instant Pot to ‘Sauté’ mode and heat the vegetable oil or beef tallow. Once hot, add the brisket cubes in batches to avoid overcrowding. Sear each side for 2-3 minutes until nicely browned. Remove and set aside.
- Deglaze the pot: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor and prevents the burn warning on your Instant Pot.
- Pressure cook: Return all the seared brisket cubes to the pot. Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ high pressure for 45 minutes.
- Natural release: When cooking finishes, allow the pressure to release naturally for 15 minutes before carefully performing a quick release to vent any remaining pressure.
- Crisp the burnt ends: Remove the brisket cubes and spread them out on a rimmed baking sheet lined with foil. Place under a preheated broiler for 5-7 minutes, turning once halfway through, until edges are caramelized and slightly crispy. Watch closely to avoid burning.
- Serve immediately: Enjoy your tender, flavorful burnt ends as-is or with simple sides.
Tips
- Substitutions: If you don’t have a brisket point, a well-marbled chuck roast can work as an alternative but may yield slightly different texture.
- Dry rub storage: Make extra dry rub and store in an airtight container for up to 3 months to speed up future meals.
- Don’t skip searing: Browning the meat adds essential flavor and texture that pressure cooking alone can’t replicate.
- Broiling caution: Keep a close eye during broiling to prevent burning; the goal is caramelization, not charring.
Serving Suggestions
These Instant Pot burnt ends shine when served simply to highlight their beefy flavor. Pair them with classic barbecue sides like coleslaw, baked beans, or cornbread. They also work well chopped into a sandwich with pickles and onions or tossed into a baked potato topping. For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette.
Variations
If you want to experiment beyond the no-sauce version, consider tossing the finished burnt ends in a light glaze made from honey and mustard or a dry spice blend for extra kick. You can also add smoked liquid (like a few drops of liquid smoke) to the broth before pressure cooking for a smoky flavor without a smoker. For a spicy twist, increase the cayenne or add chili powder to the rub. Vegetarians can mimic the texture using smoked tofu cubes, though the flavor profile will differ significantly.
Storage and Reheating
Store leftover burnt ends in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat or in an oven set to 300°F (150°C) until heated through, to maintain texture without drying out. Avoid microwaving if possible, as it can make the meat rubbery. For longer storage, burnt ends freeze well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of meat other than brisket point?
Yes, while brisket point is ideal due to its marbling and fat content, a chuck roast can be used as a substitute. It may not have the exact same texture or flavor but will still produce tender burnt ends when cooked properly.
Why don’t you use sauce in this recipe?
This recipe focuses on the pure beef flavor enhanced by the dry rub and pressure cooking. Skipping the sauce lets the natural caramelization and spices shine without added sweetness or moisture, which some purists prefer.
How do I avoid the Instant Pot burn warning?
Always sear the meat first and deglaze the pot thoroughly with broth after searing. This ensures there are enough liquids and no stuck bits on the bottom to trigger the burn warning during pressure cooking.
Can I cook burnt ends without a broiler?
If you don’t have a broiler, you can finish the burnt ends in a hot oven at 425°F (220°C) on a baking sheet for 10-15 minutes, turning once, to develop the caramelized edges.
Is pressure cooking burnt ends as flavorful as traditional smoking?
While pressure cooking is faster and very convenient, it doesn’t replicate the smoky flavor of a traditional smoker. However, the dry rub and caramelization provide rich, savory notes that make for delicious burnt ends without the long wait.
How do I know when the burnt ends are done?
The brisket cubes should be tender enough to pierce easily with a fork after pressure cooking. The broiling step is just to develop a caramelized crust, so watch for a deep golden-brown color and slightly crisp edges.
By following this recipe, you can enjoy the essence of classic burnt ends in a fraction of the time, perfect for busy weeknights or whenever you crave a hearty, flavorful beef bite without fuss.
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