Chicken-Fried BBQ Brisket Burnt Ends With Buffalo Sauce
Turn your burnt ends into buffalo chicken-fried brisket by smoking, braising, and frying before tossing in tangy sauce for a show-stopping cookout starter.
Chicken-Fried BBQ Brisket Burnt Ends With Buffalo Sauce
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
8
45 minutes
5 hours
500
American BBQ
Appetizer
This buffalo chicken-fried brisket burnt-ends recipe takes BBQ burnt ends and pushes them two steps further: into a fryer, then into a bowl of tangy buffalo sauce.
The process takes some time, but each stage builds on the last: smoke develops the bark, the braise caramelizes the sauce, and the fryer delivers that shattering crunch. Toss the crispy brisket burnt ends in buffalo sauce, and you’ve got BBQ brisket burnt ends that’ll steal the show at your next cookout.
Ingredients
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- 1 brisket point (4–5 lbs.), trimmed and separated from the flat with a sharp, clean knife
Your favorite beef BBQ rub (I use Meat Church Holy Cow)
A sweet BBQ sauce (Meat Mitch WHOMP works great)
Chicken-fried breading mix
4 eggs, beaten
Peanut oil for frying
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1/2 cup hot sauce (Frank’s RedHot or similar)
4 Tbsp. unsalted butter, melted
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Directions
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Set your smoker to 275°F using a heavier wood like oak, hickory, mesquite, or pecan. These woods stand up to the frying process better than lighter fruit woods.
Season the brisket point generously on all sides with your beef rub. Place it fat side up in the smoker.
Smoke until the internal temperature reaches 160°F. The bark should be dark and well-formed at this stage. Wrap the point tightly in aluminum foil and return it to the smoker.
Continue cooking until the internal temperature hits 195°F. Remove from the smoker and let it rest for 15–20 minutes.
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- Using a sharp knife, cut the brisket point into one-inch cubes. Consistent sizing helps the burnt ends brisket cook evenly during the braising stage.
Place the cubes in a disposable aluminum pan. Season with another light dusting of rub to add sweetness to the exterior.
Pour BBQ sauce over the cubes, using just enough to coat all sides. Toss gently to combine.
Return the pan to the smoker at 275°F. Cook for one hour, or until the sauce caramelizes and the cubes are sticky and tender. At this point, you have classic BBQ burnt ends ready for the fryer.
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Heat peanut oil in a deep fryer or Dutch oven to 350°F. Line a sheet pan with paper towels.
Set up a breading station with two bowls: one with the chicken-fried breading mix and one with beaten eggs.
Dredge each burnt end in breading, dip in egg, then dredge again for a double coating. This creates the thick, craggy crust that makes chicken-fried brisket so satisfying.
Fry in batches, about six to eight pieces at a time, for 90 seconds or until golden brown. The brisket is already cooked, so you’re just building color and crunch.
Transfer to the prepared sheet pan.
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Combine hot sauce, melted butter, Worcestershire, garlic powder, and cayenne in a large bowl. Whisk until smooth.
Add the fried burnt ends to the bowl and toss gently until each piece is lightly coated. Serve immediately with jalapeño ranch or blue cheese dressing.
