Think you need a smoker to make burnt ends? Think again. These oven-baked burnt ends deliver the same rich, caramelized flavor—no special equipment required.
These oven-baked burnt ends are a fantastic centerpiece for a Purim seudah or any festive meal. They may look like they require a lot of work, but the process is straightforward and forgiving. I developed this method because I didn’t have a smoker and wanted those smoky, sticky, crispy edges at home. The result is deeply flavorful, tender meat with beautiful charred bits—without the fuss of specialized gear.
For convenience I tested the recipe in a 9×13 disposable pan, which is especially handy when preparing foods for a crowd. While I usually prefer sturdy cookware, disposable pans make prep and cleanup easier for holiday gatherings.
The hot honey is the finishing touch that elevates these burnt ends. If you prefer milder heat, substitute regular honey or reduce the amount of hot honey in the sauce. The sweet-heat balance is what gives the edges their addictive caramelized gloss.
You can freeze these burnt ends, but if you want to preserve the crisp, blackened edges, freeze after the first slow bake and then perform the high-heat finish (500°F) just before serving. If you finish completely and then freeze, the texture will still be delicious, but you might lose some of that signature crispiness.
If you’re looking for another easy main to serve alongside these burnt ends, try the one-bowl chicken nuggets for a quick, crowd-pleasing option.
Watch a quick demonstration of the recipe if you want a visual guide.
Hot Honey Barbecue Oven Baked Burnt Ends
Ingredients
- 2 lbs second-cut brisket*
- 3 Tbsp mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp onion powder
- ¼ tsp chili powder
- 1 Tbsp bbq sauce
- 1 tsp hot honey
Sauce
- ¼ cup bbq sauce
- 2 Tbsp brown sugar
- 2 Tbsp hot honey
Instructions
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Preheat the oven to 275°F.
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Place the brisket in a 9×13 pan and spread the mustard evenly over the surface.
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In a small bowl, mix the garlic powder, salt, black pepper, paprika, onion powder, and chili powder to make a rub. Rub it all over the brisket.
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Pour the tablespoon of barbecue sauce and the teaspoon of hot honey over the roast and rub them into the spices.
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Cover the pan tightly and bake for 3 hours. Remove from the oven and let the meat cool slightly.
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Increase the oven temperature to 500°F. Transfer the meat to a cutting board and cut into large square chunks, then return the chunks to the pan.
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In a small bowl, whisk together the sauce ingredients: ¼ cup barbecue sauce, 2 Tbsp brown sugar, and 2 Tbsp hot honey. Pour the sauce over the meat chunks, tossing to coat.
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Bake uncovered for 20–25 minutes at 500°F, until the edges develop deep, crispy, blackened bits.
Notes
*If you prefer a more economical cut, use chuck roast or first-cut brisket instead of second-cut brisket.
Recipe by Faigy Murray