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Creole Burnt Ends at

In a prior post, I made PWE Pastrami. I prefer leaner pastrami so I removed the fattier point portion of the brisket. Fortunately, the fact it is a little fattier makes it perfect for burnt ends!

I was having friends who like food a little spicier over so I decided to heat my ends up with some Creole Seasonings. You can either use a commercial blend or make your own as shown in the prior post.

The night before the smoke, I injected the 1.3 kg (3 pound) point with 50 ml (1/4 cup) Cajun Injector Creole Garlic. This is optional but it does add an additional layer of flavour.

I rubbed about 50 ml (1/4 cup) of the Creole seasonings into the point and put it in the fridge uncovered overnight.

Creole Burnt Ends

The next morning, I preheated my pellet smoker to 250 F with competition blend pellets. I put the point on a rack over a roasting pan. I put that in the Louisiana Grills smoker about 9:30.


It took 3 1/2 hours for the internal temperature to get to 140 F. I added 1 cup of hot beef broth to the pan and dropped the point into it.  I covered it with foil and continued cooking.


When the internal temperature got to 190 F (about 2 hours later) I took the meat inside and let it rest under the foil for about 1 hour.

I took the meat out and defatted the liquid in the pan.

I took 250 ml (1 cup) of the liquid and added 50 ml (1/4 cup) of barbecue sauce.


I cut the beef into one inch cubes and put them back in the roaster.


I poured the liquid/bbq sauce mixture over the cubes and tossed them to coat. Put them back in the smoker.


I tossed the pan back on the smoker. I smoked them for 2 hours, turning twice.


The Verdict

These were very good. They have a real Creole kick with a nice burn. It was a bit more than She Who Must Be Obeyed likes but my guests liked some heat. The earthy flavour of the herbs in the Creole seasoning added a great layer of complexity. The injection gave another tart/garlic layer. This was definitely a trip to flavour town!

However, the last time I made burnt ends, I cooked them for an hour after cutting. I loved the texture of the beef but it needed more crust. This time I smoked them for 2 hours after cutting. They had a great crust but the texture, while great, wasn’t quite as good. Next time I will go with 1 1/2 hours.

If you want to try something different with your burnt ends, go Creole!

The Old Fat Guy

Creole Burnt Ends

Yield: 4 servings

Creole Burnt Ends


  • 1.3 kg (3 pound) brisket point (can also use a butt or blade roast)
  • 50 ml (1/4 cup) Cajun Injector Creole Butter (optional)
  • 50 ml (1/4 cup) Creole seasoning blend
  • 250 ml (1 cup) beef stock
  • 50 ml (1/4 cup) barbecue sauce


  1. The night before, inject the beef with the marinade injection ever inch or so if you are using it.
  2. Also the night before, rub the Creole seasonings onto all surfaces of the beef.
  3. Put the beef in the fridge, uncovered, overnight.
  4. Preheat your smoker to 250 F and smoke the meat on a rack over a roasting pan to an internal temperature of 140 F, about 3 1/2 hours.
  5. Drop the meat into the roasting pan and add 1 cup of beef broth.
  6. Cover with foil and smoke to an internal temperature of 190 F.
  7. Remove the meat from the heat but leave it under the foil. Let it rest for an hour.
  8. Take the meat out of the pan.
  9. Defat the liquid.
  10. Mix 250 ml (1 cup) of the liquid with the barbecue sauce.
  11. Cut the meat into one inch cubes and put it back in the roasting pan.
  12. Add the sauce mixture and toss to coat.
  13. Smoke, uncovered for 1 1/2 hours, tossing twice.
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