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Texas Style Burnt Ends Sauce

Texas Style Burnt Ends Sauce

This spicy Texas style barbecue sauce that is specifically designed for brisket burnt ends. Of course, it can be used on pork as well. Burnt ends are delicious on their own, but make one heck of sandwich, especially coated in this sauce.
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Course: Sauces
Cuisine: American BBQ
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 2 Cups


  • 1 sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/4 cup ketchup
  • 3/4 cup brown sugar
  • 2/3 cup drippings from brisket or seasoned beef broth (see instructions)
  • 1/2 cup tomato sauce
  • 1/3 cup cider vinegar
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon vegetable oil
  • 2 teaspoons mild chili powder
  • 2 teaspoons hot sauce
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne


  • Heat oil in a medium skillet. Add onions and cook over medium to medium-low heat for 3-4 minutes until they become translucent. Do not brown onions. Add garlic and cook for 30 seconds. Add all remaining ingredients, except butter. 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 collected. You should end up with at least 1 cup. Add some of this to the barbecue sauce. If this isn't an option, use beef broth seasoned with the same rub used on the brisket.
  • Continue simmering sauce over low heat for 4-5 minutes, stirring occasionally. Remove from heat and stir in butter. Let sauce cool for 5 minutes. Place into a blender (do this in two batches) and puree sauce until smooth.
  • Cut burnt ends into chunks and add sauce. Toss to coat. Cover tightly with aluminum foil and place back into smoker for an additional 30-45 minutes, or serve immediately.
  • Make sauce ahead of time and store in an air tight container in the refrigerator for up to 1 weeks after preparation. Warm before using.


Image by: Sabrina Baksh