Can I make burnt ends without a smoker and still get that BBQ flavor?

Yes. You can make brisket burnt ends in a regular oven by adding a little liquid smoke to the rub and sauce. It won’t have the same depth as a wood-smoked brisket, but it’ll still taste rich, smoky, and tender. Use a water pan to help mimic that low and slow moisture that a smoker gives.

What’s the best sugar substitute for keto BBQ burnt ends?

Allulose is the best option because it caramelizes like real sugar. It gives that sticky glaze without the weird aftertaste or grainy texture that some sugar-free sweeteners leave behind. If you can’t find allulose, erythritol works too, but the sauce may not thicken the same.

Can I use a different cut of meat besides brisket for keto burnt ends?

If you can't find brisket point, try using chuck roast. It’s fatty enough to get tender with long cooking and still gives you that rich BBQ flavor. Avoid leaner cuts—they tend to dry out and won’t give you that same soft bite and crispy edge combo.

Easy Keto Sugar-Free Brisket Burnt Ends (Forget About Carbs)

Keto Sugar-Free Brisket Burnt Ends Recipe

Print Recipe

Tender, smoky, and sticky brisket burnt ends made without sugar. These keto-friendly bites are full of flavor, easy to reheat, and great for any BBQ or weeknight dinner.

Author: Jane Summerfield
Prep Time: 45 minutes
Cook Time: 7 hours
Total Time: 7 hours 45 minutes
Yield: 8 servings 1x
Category: Main Course, Dinner
Method: Oven or Smoker
Cuisine: American BBQ, Keto, Low-Carb

Ingredients

Scale

For the Brisket:

1 brisket point (5–6 pounds)
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp mustard powder
1 tsp cayenne (optional)

For the Sauce:

1/2 cup sugar-free ketchup
2 tbsp apple cider vinegar
1/4 cup allulose (or erythritol)
1 tbsp Worcestershire sauce (no sugar)
1 tbsp liquid smoke
1 tsp garlic powder
1/2 tsp onion powder
Salt to taste

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Instructions

Prep Brisket: Trim the brisket point, leaving a thin fat layer. Mix rub ingredients and coat brisket well. Let sit at room temp 30–45 minutes.
Cook Round One: Preheat smoker or oven to 250°F (120°C). Cook brisket for 4–5 hours, until internal temp hits 165°F.
Wrap It: Wrap in foil or butcher paper. Cook another 2–3 hours, until it reaches 195–203°F.
Rest: Let the brisket rest for at least 1 hour.
Cube It: Cut brisket into 1-inch cubes.
Make Sauce: Simmer all sauce ingredients over low heat for 10–15 mins.
Final Cook: Toss brisket cubes in sauce, place in a tray, and bake at 275°F for 45–60 mins, uncovered, until edges caramelize.

Notes

Allulose works better than erythritol for that sticky glaze.
Store leftovers in fridge up to 5 days or freeze up to 2 months.
No smoker? Oven works fine—just use a bit of liquid smoke.
Brisket point is best, but chuck roast works in a pinch.
Reheat in oven or air fryer for crispy edges again.

Nutrition

Serving Size: 1 serving
Calories: 490 Sugar: 0g Sodium: 880mg Fat: 38g Saturated Fat: 16g Unsaturated Fat: 20g Trans Fat: 1g Carbohydrates: 2g Fiber: 0g Protein: 34g Cholesterol: 110mg

Find it online: https://www.wellnesswarrior.org/keto-sugar-free-brisket-burnt-ends/