How to Make Perfect Brisket Burnt Ends with BBQ Legend Lee Tillman

We’ve got a firecracker of an episode on the FOGO Charcoal YouTube channel, and this one is not to be missed. We are going to show you how to BBQ the right way with FOGO.  Captain Ron fires up the Big Green Egg with a very special guest: the one and only Lee Tillman, multi-time Competition BBQ Champion. Lee is coming off an unbelievable streak— 7 Grand Champion titles in a row, putting him on the brink of setting a record! Oh, and did we mention his Florida Gold BBQ Sauce just won "Best Sauce on the Planet" at the American Royal BBQ Championship? Yeah… this guy knows his ‘cue.

In this episode, Tillman takes Captain Ron—and all of us—on a flavor-packed journey to BBQ perfection with his take on brisket burnt ends. These squishy little pillows of meat candy are everything you dream of; tender, juicy, smoky, and finished with a glossy, sticky coating of next-level BBQ sauce.

Lee combines his Competition Brew BBQ Sauce with his Chipotle Apple BBQ Sauce, delivering a knockout balance of sweet and spicy that’ll have your tastebuds dancing. It’s the kind of bite that defines what burnt ends should be.

Of course, no perfect BBQ happens without the right fuel. That’s why we fired up the Big Green Egg with FOGO’s premium Eucalyptus Charcoal, known for its clean burn and high heat. To layer in that beautiful smoke, we added FOGO’s brand new, all-natural Cherry Wood Smoking Chunks—a game changer for anyone looking to elevate their backyard BBQ. They're available now on our website at fogocharcoal.com.

So whether you’re a backyard warrior or an aspiring pitmaster, this episode delivers the goods. You’ll learn from some of the best in the game, get the inside scoop on competition-level BBQ, and see firsthand how to create brisket burnt ends that’ll blow your guests away. 

BBQ the right way with FOGO.

Remember to get out and grill and we will see you the next time on The FOGO Life.  

Cptn. Ron & Tillman......OUT!!

Directions:

1. Fill your grill with FOGO Eucalyptus Charcoal and prepare for indirect cooking at 250°.  Put 2 FOGO Fire starters in a Blazaball, Place it on the charcoal grate, use your torch to light them and cover them with charcoal.  Place 2 FOGO Cherry Wood Smoking Chunks in the fire for smoke flavor.
2. Trim the fat off of the top of the brisket point.  Next, working on the bottom of the brisket, trim the fat cap down to an even ¼”. 
3. Coat the entire point in Tillman’s Perfect 200 Beef Rub.  Place it on the grate and let it cook until the bark is a dark color.  Start checking around 165°.  Ours wasn’t where we wanted it until 180°. 
4. Remove the brisket from the grate and place it in an aluminum ½ pan or similar.  Cover with foil, return it to the grill and cook until the brisket hits 200°.
5. Remove it from the grill and place the brisket on the cutting board of your BBQ Prep Tub.  Use your slicer knife to cut the brisket into 1” X 1” cubes.  Return the cubes to the tray and coat in the 2 sauces.  Use 2 parts Competition Brew to 1 part Chipotle Apple.  Stir and mix to combine and coat.
6. Once again, place the tray of burnt ends back on the smoker for ½ or so to let the sauce get tacky and caramelize.  Remove them from the grill and serve.  These are best eaten fresh off of the smoker when they are nice and hot.