Smokehouse Burnt Ends Dip Recipe

If you’re like me and don’t like wasting good food, this Smokehouse Burnt Ends Dip Recipe is something you’ve got to try.

It’s one of the best ways to use up leftover brisket—especially the point cut, which has more flavor and stays super juicy. I cube it up and toss it in a sweet and spicy BBQ sauce. Then it gets all crispy on the edges, smoky, and just melts in your mouth.

This dip brings that bold restaurant flavor right into your own kitchen. Just a few simple ingredients you probably already have, and it all comes together in no time.

Why Are They Called “Burnt Ends”?

You might hear the name “burnt ends” and think the meat is burnt or ruined. But don’t worry—it’s not! Burnt ends got their name because of how they look, not because they’re bad.

It all started with Kansas City-style barbecue. When cooks smoked a big brisket (that’s a cut of beef), the edges would get really dark and crispy. These pieces looked “burnt” on the outside, but inside they were super tender and packed with flavor.

At first, people thought these crispy ends were too rough to serve with the rest of the meat. So the cooks would give them away to folks waiting in line. But people loved them! They were smoky, tasty, and full of juicy beef flavor.

Smokehouse Burnt Ends Dip Ingredients

• Leftover Brisket (½ pound): Smoky, caramelized burnt ends or chopped brisket. Use leftovers or buy pre-cooked from stores. Cut into small pieces.
• Cream Cheese (8 oz block): Makes the dip creamy and smooth. Use full-fat, softened for easy mixing.
• Mayonnaise (½ cup): Adds tangy, velvety texture. I like Duke’s, but any brand works.
• Barbecue Sauce (½ cup + extra for topping): Brings sweet, smoky flavor. Pick your favorite and drizzle some on top.
• Pepper Jack Cheese (1 ½ cups shredded + extra for topping): Melts well with a mild spicy kick. Shred it yourself for best results.
• Green Onions (¼ cup sliced + extra for garnish): Adds fresh, crisp flavor. Slice thin and sprinkle some on top.
• Brisket Rub (1-2 teaspoons): Boosts smoky taste. Use any rub with paprika and garlic.

Helpful Swaps

1. Brisket: If you don’t have brisket, use pulled pork, shredded rotisserie chicken, or chopped BBQ beef. Add a little liquid smoke for extra flavor.
2. Cream Cheese: If you’re out of cream cheese, use Neufchâtel or Greek yogurt cream cheese. It’s a bit lighter but still creamy and tasty.
3. Mayo: If you don’t have mayo, use sour cream or Greek yogurt. It’ll still be creamy, just with a little tang.
4. Barbecue Sauce: If you’re out of BBQ sauce, mix ketchup with brown sugar, vinegar, and Worcestershire. Or try buffalo sauce or ketchup mixed with ranch.
5. Pepper Jack Cheese: If you don’t have Pepper Jack, use cheddar, Monterey Jack, or a Mexican blend. Add jalapeños or hot sauce for extra heat.
6. Green Onions: If you’re out of green onions, use chives, red onions, or the tops of leeks. Or just leave them out.
7. BBQ Rub: If you don’t have BBQ rub, mix paprika, brown sugar, garlic powder, onion powder, and cayenne. Or use taco seasoning in a pinch.

Kitchen Equipment Needed

• Cutting Board and Knife: To chop brisket and green onions.
• Mixing Bowl: For combining ingredients.
• Spatula or Spoon: To mix everything smoothly.
• Measuring Cups and Spoons: For accurate amounts.
• Small Baking Dish or 8-inch Cast Iron Skillet: To bake the dip.
• Oven or Smoker: Oven at 350°F or smoker at 250°F.
• Cheese Grater: For shredding cheese.
• Oven Mitts: To handle the hot dish.

How To Make Smokehouse Burnt Ends Dip

Step 1 | Prep the Brisket

Grab your ½ pound brisket or burnt ends. Chop it into small, bite-sized pieces. Sprinkle 1-2 teaspoons of brisket rub over the chopped meat and toss to coat.

Step 2 | Slice the Green Onions

Take ¼ cup of green onions and slice them thinly. I use both the green and white parts for flavor and crunch. Keep a little extra for garnishing later.

Step 3 | Mix the Creamy Base

In a medium mixing bowl, add an 8 oz block of softened cream cheese, ½ cup of mayonnaise, and ½ cup of barbecue sauce. Use a spatula to mix until it’s smooth and creamy. This takes about a minute.

Step 4 | Add the Good Stuff

Fold in the chopped brisket, 1 ½ cups of shredded pepper jack cheese, and the sliced green onions. Stir gently until everything is evenly mixed.

Step 5 | Transfer to a Baking Dish

Spoon the mixture into an 8-inch baking dish or cast iron skillet. Smooth the top with your spatula. Sprinkle a little extra shredded pepper jack cheese on top for a melty, golden crust.

Step 6 | Bake the Dip

Preheat your oven to 350°F. Place the dish in the oven and bake for about 20 minutes. If using a smoker, set it to 250°F and smoke for 30-40 minutes until it’s hot and melty.

Step 7 | Add Final Touches

Take the dip out of the oven (use mitts—it’s hot!). Drizzle a little extra barbecue sauce on top for a glossy finish. Sprinkle some reserved green onions for a pop of color.

Step 8 | Serve and Enjoy

Let the dip cool for 5 minutes. Serve it warm with tortilla chips, crackers, or veggie sticks.

Tips to Make Burnt Ends Dip Just Right

1. Let the cream cheese sit out at room temperature until it gets soft. Soft cream cheese mixes more easily and helps the dip turn out smooth and creamy.
2. Shred a block of cheese using a hand grater. Bagged shredded cheese has a powder on it to keep it from clumping, but that powder stops the cheese from melting well.
3. If your cooked brisket seems dry, stir in one or two tablespoons of barbecue sauce before mixing the meat into the dip.
4. For a smoky barbecue taste, add about ½ teaspoon of liquid smoke to the dip mixture.
5. If you’re cooking this dip on a smoker instead of baking it in the oven, use a mild wood like apple or cherry. These woods give the dip a gentle smoky flavor without being too strong.
6. To make the top of the dip crispy, turn on the broiler for the last 1 to 2 minutes of cooking. Watch it closely so the top doesn’t burn. Check every 30 seconds, as broilers vary in strength.

What To Serve with Burnt Ends Dip

I like to serve this smokehouse burnt ends dip in a lot of easy ways. My first pick is tortilla chips or Egg Rolls. They’re crispy and salty—just right for dipping.

Pretzel bites are good too, soft or crunchy, and they taste nice with the smoky dip. Sometimes I toast up slices of bread like sourdough or baguette. It gets crispy and goes well with the warm dip.

If I want to make it more filling, I put some on top of a baked potato. It turns out like a full meal. You can also spread this dip on a sandwich instead of mayo—it gives it a nice smoky taste.

When I have people over, I keep the dip warm in a slow cooker so it stays smooth and creamy. And if you like a little spice, add some pickled jalapeños on top. They give a little kick and extra flavor.

Make Ahead Tips

You can make this dip ahead to save time. Stir all the ingredients together, spread them in your baking dish, and cover it well with plastic wrap or foil. Put it in the fridge for up to a day. When you’re ready, bake it like the recipe says, but add 5 more minutes if it’s cold from the fridge. This makes it super simple for parties or busy days when you want an easy snack!

Storage Tips

Store the dip in an airtight container in the fridge for up to 3 days.

You can freeze it, too—use a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently. Stir well before serving to bring back that creamy texture.

Reheat the Dip Without Drying Out

To reheat without drying, cover the dip with foil and place it in a 325°F oven for 10–15 minutes.
You can also add a spoonful of barbecue sauce or 1-2 tablespoons of milk to keep it moist. Stir gently halfway through heating to maintain its creamy texture.

Smokehouse Burnt Ends Dip Recipe FAQs

1. Can I make this dip in a slow cooker from the start?

Yes, you can make it in a slow cooker. Just mix all the ingredients as directed and place them in the slow cooker. Cook on low for about 2–3 hours or until hot and melty. Stir occasionally and keep it on the “warm” setting for serving.

2. Can I double this recipe for a crowd?

Absolutely! Just double all the ingredients and use a larger baking dish or a 9×13 pan. Cooking time may increase slightly, so check for bubbling edges and melted cheese on top to know when it’s ready. It’s great for game days, potlucks, or holiday spreads.

3. What kind of barbecue sauce works best?

Use a thick, smoky barbecue sauce with a touch of sweetness for balance. Hickory or brown sugar-based sauces work well. Avoid vinegar-heavy or watery sauces, as they can thin out the dip. If you like spice, go for a chipotle or spicy blend.

4. Can I use different cheeses for flavor variety?

Yes, you can mix and match cheeses. Try a blend of cheddar, smoked gouda, or even mozzarella for a creamy texture. Add blue cheese crumbles for a bold twist.

5. How can I make this dip less spicy?

To tone down the heat, replace Pepper Jack with Monterey Jack or mozzarella. Skip any hot sauce or jalapeños. Choose a mild barbecue sauce, and avoid spicy rubs.

6. Can I serve this dip cold?

While this dip is best served warm, you can enjoy it cold like a spread. Let it chill in the fridge and spread it on sandwiches, wraps, or crackers.

7. Can I use a different type of meat rub?

Absolutely, any meat rub works, such as a coffee-based rub for bold flavor or a sweeter Kansas City-style rub. Ensure it complements the barbecue sauce. Use 1-2 teaspoons to avoid overpowering the dip.

8. How do I prevent the dip from separating?

To avoid separation, ensure all ingredients are at room temperature before mixing, especially cream cheese and mayonnaise. Mix thoroughly to emulsify. Bake at the recommended temperature, as overheating can cause oiliness. If separation occurs, stir vigorously while hot to recombine. Adding a tablespoon of milk can help restore creaminess before serving.

Conclusion

This smokehouse burnt ends dip recipe is one of my favorite things to make. It’s smoky, creamy, and full of flavor. It’s not hard to make, and it tastes so good. If you try it once, you’ll want to make it again. Perfect for when friends come over or even just for a snack at home. Give it a try—I think you’ll really like it.

Did you make this recipe? Please leave a ⭐ rating and review!