Wagyu Burnt Ends

Prep Time: 20 Min | Cook Time: 9 Hrs


  • 1
    1 Brisket Point
  • 2
    2 Tbsp of Your Favorite Beef BBQ Rub
  • 3
    2 Tbsp of a SPG Rub
  • 4
    1/2 Cup of Beef Stock
  • 5
    1/4 Cup of your Favorite BBQ Sauce

Hey everyone, ever notice how when folks talk about their favorite beef BBQ cuts they always compare it to a brisket burnt end? Well today we are going back to the original king of beef BBQ and cooking up some wagyu beef burnt ends today on our Char-Griller Auto-Kamado™ cooker. On top of that we are going to cook these burnt ends old school low and slow for 9 hours unwrapped overnight because our Auto-Kamado will allow us to do so effortlessly. To me this is one of the best aspects of the Auto-Kamado, it allows us to replicate low and slow cooks, without all the next day fatigue. So we're going to build an incredible old school BBQ bark on this brisket point, we're going to give it plenty of time to render all of that wagyu fat and get to that perfect marshmallowy tenderness that everyone is looking for all while getting a great night's sleep. This recipe is basically automatic so grab a brisket point and follow along with me. Give this a shot and if you do let me know how it turns out!


  1. Trim all external fat off of your brisket point and square it up.
  2. Cover the outside of the brisket with the bbq and SPG rub.
  3. Place the point back in the refrigerator.
  4. Light the Auto-Kamado and set it to 225 degrees.
  5. Once the cooker is stable at that temp, place the brisket on and let it smoke for 9 hours.
  6. At the 9 hour mark check for doneness, the internal temp should be in the 200 to 205 range but more than that the thermometer should just fall through the point.
  7. Wrap in foil with the beef stock for an additional half an hour.
  8. Remove the brisket point from the cooker and let rest in a dry cooler for at least an hour.
  9. Slice into cubes, sauce the top if you wish and return to the cooker for two minutes, then serve.

Author: Cookout Coach
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