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
Rated 5.0 stars by 1 users
Category
AppetizerCuisine
American BBQ
Author:
Matt Pittman
Servings
8
Prep Time
45 minutes
Cook Time
5 hours
Calories
500
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
Gather these ingredients to make crispy, buffalo-tossed, chicken-fried brisket burnt ends:
For the BBQ burnt ends
- 1 brisket point (4–5 lbs.), trimmed and separated from the flat with a sharp, clean knife
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Your favorite beef BBQ rub (I use Meat Church Holy Cow)
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A sweet BBQ sauce (Meat Mitch WHOMP works great)
-
Chicken-fried breading mix
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4 eggs, beaten
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Peanut oil for frying
For the buffalo sauce
-
1/2 cup hot sauce (Frank’s RedHot or similar)
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4 Tbsp. unsalted butter, melted
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1 Tbsp. Worcestershire sauce
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1/2 tsp. garlic powder
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1/4 tsp. cayenne pepper
Directions
Follow these steps to turn smoked BBQ burnt ends into crispy, buffalo-coated perfection:
Smoke the brisket point
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.
Cube and sauce the burnt ends brisket
- 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.
Bread and fry the chicken-fried brisket
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.
Toss in buffalo sauce
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.
Recipe Note
Bonus: Jalapeño Ranch Dipping Sauce
Whip up this creamy, slightly spicy ranch to pair with your BBQ brisket burnt ends:
- 1 1/3 cups mayonnaise
- 1/3 cup buttermilk
- 1/3 cup fresh jalapeño, minced with a sharp, clean knife
- 1/3 cup green chilies
- 1/3 cup fresh cilantro, chopped
- 1 packet dry ranch dressing mix
- 1 Tbsp. fajita seasoning
Combine all ingredients in a blender and process until smooth. Refrigerate overnight for the best flavor.
Tips for Perfect BBQ Brisket Burnt Ends
Use these tips to get crispy, flavorful buffalo chicken-fried brisket burnt ends every time:
- Separate the point from the flat before smoking. The fat seam between the two muscles prevents even cooking and makes cubing difficult later.
- Let the wrapped brisket rest before cubing. Cutting into it too soon releases moisture you want trapped inside those brisket burnt-ends cubes.
- Keep your knife clean and sharp when cubing. Dull blades tear the meat and create uneven pieces that cook inconsistently.
- Don’t overcrowd the fryer. Too many pieces drop the oil temperature and result in greasy, soggy breading instead of a crisp crust.
- Toss in buffalo sauce right before serving. The breading softens quickly once sauced, so timing matters.
- Use a thermometer to monitor oil temperature between batches. Consistent heat produces consistent results.
Once you’ve made this buffalo chicken-fried brisket recipe, regular BBQ burnt ends might feel too simple. The combination of slow-smoked burnt-end brisket, crisp breading, and tangy buffalo heat creates a dish that works as a game-day appetizer, a backyard cookout centerpiece, or a late-night indulgence.
BBQ brisket burnt ends already rank among the most prized bites in barbecue, and the chicken-fried treatment pushes them into new territory. Grab your fryer, fire up the smoker, and give this one a shot.
