This spicy Texas-style burnt ends sauce is specifically designed for all types of smoked burnt ends. This sauce is easy to make, and if you have brisket drippings, add some to the mixture for an out-of-this-world burnt ends sauce!

burnt ends sauce

This sauce will produce the best-candied finish to meats. Use it on brisket burnt endssmoked chuck roast, pork belly, turkey, and smoked sausage burnt ends. While traditional brisket burnt ends are super delicious all on their own, there are times when a little sauce can take it from tasty to superb. This burnt ends sauce does just that! It’s also a great condiment for burnt ends sandwiches. 

Ingredients

  • Olive oil
  • Yellow onion (substitute with white or red onion for a more pungent sauce)
  • Garlic
  • Ketchup
  • Dark brown sugar
  • Brisket drippings or beef stock (Minor’s beef base in a great choice)
  • Apple Cider vinegar 
  • Worcestershire sauce
  • Yellow mustard
  • Burnt Ends Rub, or favorite bottled rub 
  • Butter (used to emulsify the sauce)

How to make burnt ends sauce

  • Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds. 
  • Add all remaining ingredients, except butter.
  • NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your barbecued brisket in foil, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. Put it through a fat separator, and you should end up with at least 1/2 cup of usable liquid. Add this to the barbecue sauce. If this isn’t an option, use beef stock or broth instead.
  • Simmer burnt ends sauce over low heat for 5-6 minutes, stirring occasionally. 
  • Remove sauce from heat and stir in butter until melted through. Let the sauce cool for 5 minutes. Place sauce into a blender (do this in two batches) and puree until smooth. Return mixture to the pot, cover, and keep warm.

How to use it burnt ends sauce

  • Place burnt ends pieces into an aluminum pan. Pour sauce over top, and toss to coat.
  • Place the pan back in the smoker for an additional 30-45 minutes, until the sauce has dried down by half and burnt ends appear caramelized.
Burnt Ends Sauce in brisket burnt ends sandwich

Storing leftovers

Store unused sauce in an airtight container in the refrigerator for up to 1 week. or freeze for up to 3 months. Rewarm in a saucepan on your stovetop before using.

Like this recipe? Try our Smoked Brisket Sauce!

burnt ends sauce

Burnt Ends Sauce

This spicy Texas style burnt ends sauce that is specifically designed for all types of burnt ends. Burnt ends are delicious on their own, but make one heck of sandwich, especially coated in this sauce.
5 from 1 vote
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Course: Sauces
Cuisine: American BBQ
Keyword: BBQ sauce, brisket burnt ends sauce, burnt ends sauce
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 8 servings
Calories: 188kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion peeled and finely chopped
  • 2 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
  • 1 1/2 cups ketchup
  • 3/4 cup brown sugar packed
  • 1/2 cup drippings from brisket, or beef broth (see instructions)
  • 1/4 cup cider vinegar (add more if you want a tangier sauce)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon Mustard (sub with yellow mustard)
  • 1 1/2 teaspoons Burnt Ends Rub or favorite bottled rub
  • 2 tablespoons butter

Instructions

  • Heat oil in a medium skillet. Add onions and cook over medium-low heat for 3-4 minutes until they become soft and translucent. Add garlic and cook for 30 seconds.
  • Add all remaining ingredients, except butter.
  • NOTE ON BRISKET DRIPPINGS: If you’ve wrapped your barbecued brisket, it will release juices. Once you’ve unwrapped it, carefully pour out any juices that have been collected. You should end up with at least 1/2 cup. Add this to the barbecue sauce. If this isn’t an option, use beef broth instead.
  • Simmer sauce over low heat for 5-6 minutes, stirring occasionally.
  • Remove from heat and stir in butter. Let the sauce cool for 5 minutes. Place sauce into a blender (do this in two batches) and puree sauce until smooth. Return mixture to the pot, and keep warm.
  • How to use burnt ends sauce:
    Cut smoked meat into chunks in an aluminum pan, and coat with sauce. Place the pan back in the smoker for an additional 30-45 minutes, until the sauce has dried down by half and has a caramelized surface.
  • Store unused sauce in an airtight container in the refrigerator for up to 1 week. Rewarm in a saucepan on your stovetop before using.

Nutrition

Calories: 188kcal | Carbohydrates: 36g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 248mg | Fiber: 1g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

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