Big Poppa’s Wagyu Burnt Ends

Posted on Tuesday, April 9th, 2024 in barbecue, BBQ Tips & Tricks, featured recipes, main dish

Welcome to Big Poppa’s Smokehouse, where we’re bringing you the ultimate indulgence in barbecue: Wagyu Burnt Ends. This mouthwatering dish features succulent brisket, infused with flavor using Big Poppa’s signature seasonings and techniques. Get ready to elevate your barbecue game with this recipe that’s sure to impress. Let’s fire up the smoker and get cooking!

Big Poppa’s Wagyu Burnt Ends

Course: Main Course   Cuisine: American   Prep Time: 30 min   Cook Time: 4-5 hrs   Servings: 6


Big Poppa’s Competition Steak & Brisket Seasoning

Beef stock

Brisket (Point and flat separated recommended)

Meat thermometer

Meat sprayer or spritzer


Big Poppa’s Cattle Prod Injection

16 oz Luke Warm Distilled Water

Meat injector

Granny’s BBQ Sauce

Big Poppa’s Sweet Money Hot


Dissolve 1/4 cup of Big Poppa’s Cattle Prod Injection in 16 oz of lukewarm distilled water. Using a meat injector, inject the brisket generously with the injection mixture, ensuring it’s evenly distributed throughout the meat.

Season one side of the brisket generously with Big Poppa’s Competition Steak & Brisket Seasoning. Let the brisket sit and absorb the flavors while you prepare the smoker.

Preheat your smoker to 250°F (120°C) to get it ready for the brisket.

Place the seasoned brisket onto the smoker and let it smoke for about 30 minutes to begin absorbing the flavors.

After the initial 30 minutes, spritz the brisket with beef stock and flip it over. Continue smoking for another 30 minutes.

Repeat the process of spritzing the brisket with beef stock and flipping it every 30 minutes for a total of 2 hours.

After 2 hours, remove the brisket from the smoker and wrap it tightly in foil. Pour some beef stock into the foil packet to help keep the brisket moist. Place the foiled brisket back onto the smoker and continue cooking for about 45 minutes, rotating it midway through the cooking process.

Once the brisket reaches an internal temperature of about 210°F (99°C), it’s ready to be pulled from the smoker. Use a meat thermometer to check for doneness.

Let the brisket rest in a 160°F (71°C) oven for about 2 hours to allow the juices to redistribute.

After resting, remove the brisket from the foil and generously coat it with Granny’s BBQ Sauce. Using a slicing knife, cut the brisket into cubes to create the burnt ends.

Dust the burnt ends with Big Poppa’s Sweet Money Hot seasoning to add a kick of flavor.

Place the burnt ends back onto the smoker for about 20 minutes to allow the flavors to meld together and the seasoning to set.

Your Big Poppa’s Wagyu Burnt Ends are now ready to be served! Enjoy these flavorful bites of barbecue goodness with your favorite sides and sauce.

Get ready to savor the rich flavors and tender texture of these Wagyu Burnt Ends, courtesy of Big Poppa’s Smokehouse. Whether you’re hosting a backyard barbecue or just craving some indulgent comfort food, this recipe is sure to hit the spot. Happy smoking and enjoy every mouthful! 🔥🍖


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