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Air Fryer Beef Brisket Burnt Ends – Tender, Saucy, and Fast

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds beef brisket, trimmed and cut into 1.5-inch cubes (flat or point; point is fattier and more tender)
  • 2 tablespoons neutral oil (avocado or canola)
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard (optional)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup barbecue sauce, plus more for serving
  • 1 tablespoon butter (optional, for finishing glaze)

Method
 

  1. Prep the brisket: Trim excess hard fat from the brisket. Cut into even 1.5-inch cubes so they cook at the same rate. Pat dry thoroughly with paper towels.
  2. Mix the rub: In a bowl, stir together brown sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, and cayenne (if using).
  3. Season generously: Toss brisket cubes with oil, then coat with the rub. Make sure each piece is well covered—this crust becomes your bark.
  4. Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. A hot basket helps the exterior crisp quickly.
  5. Arrange in the basket: Place brisket cubes in a single layer with a little space between. Do not overcrowd—cook in batches if needed.
  6. Cook the first stage: Air fry at 375°F (190°C) for 18–22 minutes, shaking the basket or flipping the pieces halfway. You’re looking for browning and some rendered fat, with an internal temperature around 180°F–190°F for tenderness.
  7. Toss with sauce: In a clean bowl, toss the browned cubes with barbecue sauce. Add butter for a glossy finish if you like.
  8. Finish for that sticky glaze: Return sauced cubes to the basket and cook at 350°F (175°C) for 6–10 minutes, shaking once. The sauce should thicken and cling, and the edges should be slightly charred and sticky.
  9. Rest and serve: Let the burnt ends rest for 5 minutes. The juices settle and the glaze sets. Serve with extra sauce on the side.