Burnt ends are a delicious barbecue dish that is a staple of Kansas City-style barbecue. They are made from the pointed ends of a smoked beef brisket that get extremely browned, crispy, and caramelized during the smoking process. While the term “burnt ends” may conjure up images of charred, inedible pieces of meat, properly prepared burnt ends are far from burnt. The smoky, browned exterior encases incredibly tender, flavorful meat that melts in your mouth.
A Brief History of Burnt Ends
The origins of burnt ends can be traced back to Kansas City in the 1950s. At Arthur Bryant’s, a famous Kansas City barbecue restaurant, the ends of briskets were trimmed off and discarded as inedible scraps. However,Charlie Bryant, Arthur’s brother, realized that these crispy ends had great flavor if chopped up and served. Kansas City butcher shops also would collect the trimmings and sell them as “burnt ends.” This affordable cut grew popular in the African-American neighborhoods of Kansas City.
Eventually, restaurants caught on and refined the preparation of burnt ends. Now they are considered a specialty item and the crown jewel of Kansas City-style barbecue. The preparation has evolved from using scraps to purposefully smoking whole brisket flats or decks to create burnt ends.
How Burnt Ends Are Prepared
To make burnt ends, the point half of a beef brisket is smoked low and slow until it reaches an internal temperature of about 195°F. The fat on the brisket bastes the meat while it smokes, keeping it nice and moist. The point is more marbled than the flat, which results in more rendered fat and crispy edges.
Once smoked, the point is removed and cubed into 1-inch pieces. These cubes are drizzled with barbecue sauce – traditionally a sweet, tangy, tomato-based sauce – and put back into the smoker for another 1-2 hours. The sugars in the sauce caramelize onto the meat, creating crispy edges dubbed “bark.”
When properly prepared, burnt ends are melt-in-your-mouth tender, soft and juicy on the inside encased in a crispy, candied bark on the outside. The smoky flavor from the long smoking time penetrates throughout.
Serving Suggestions for Burnt Ends
- Sandwiches – Piled high on a bun with pickles and sauce.
- Platters – Served as an entrée with classic barbecue sides like baked beans, coleslaw, and potato salad.
- Appetizers – Served in small portions or slider-sized sandwiches.
- Beans – Mixed into baked beans to add flavor.
- Pizza – Toppings on barbecue chicken or pulled pork pizza.
- Salads – Sprinkled on top of barbecue-themed salads.
- Omelets or breakfast tacos – Diced up and added to morning dishes.
- Loaded fries or tots – Topped on BBQ-sauced fries or tater tots.
- Broth bowls – Added to soups or broth bowls for flavor.
- Bloody Mary garnish – Skewered for garnish in bloody mary cocktails.
Burnt ends are extremely versatile. Get creative! Almost any dish can be improved by adding these smoky, saucy morsels of meaty goodness.
What Makes Good Burnt Ends?
Great burnt ends have these characteristics:
- A dark, crispy, candied bark or crust on the outside.
- An ultra-tender, melt-in-your-mouth texture inside.
- Deep smokey flavor penetrates throughout.
- Infused with sweet and tangy barbecue sauce.
- Cut into bite-sized cubes or small strips.
- The meat should pull apart easily but not fall totally apart into shreds.
Burnt end perfection lies in the contrast of textures – the tender interior and the crusty exterior.
How To Make Your Own Burnt Ends
Making burnt ends at home is totally doable with a little time and technique. Here is a summary of the steps:
- Buy a whole brisket and separate the point half from the flat. You can also use just the point or deckle if you can find it.Trim excess hard fat.
- Season the brisket all over with a barbecue-style rub. Let sit for up to 24 hours.
- Smoke the brisket at 225-250°F for 4-6 hours until it reaches an internal temp of about 195°F and is probe tender.
- Cube the brisket into 1-inch pieces and toss with your favorite barbecue sauce.
- Return the sauced cubes to the smoker for 1-2 more hours until browned and crispy on the edges.
- Slice or chop the burnt ends and serve! Enjoy immediately or store leftovers for up to one week reheated or tossed into dishes.
With the right cut of meat and some patience, you can achieve competition-quality burnt ends in your own backyard smoker. It just takes time and practice. For more specific step-by-step instructions with photos, check out this home burnt ends recipe.
Why Are Burnt Ends So Popular?
Once just an afterthought byproduct, burnt ends have become a sought-after delicacy and staple on barbecue menus across Kansas City and beyond. What makes them so craveable?
Maximum flavor – The extra smoking and saucing steps mean these bites pack a double punch of smoky and sweet flavors.
Textural bliss – The contrast of a crispy outside and ultra-tender inside is what barbecue dreams are made of.
Small bites – Their size makes them perfect for popping into your mouth one after another.
Limited supply – As a specialty item, they are only available while briskets are smoking, in limited quantities. Their ephemeral nature adds to the appeal.
Fun to eat – The rich meat, candied crust, sauce dripping down your chin…burnt ends are a handheld joy.
Tradition – They are a unique regional barbecue tradition in Kansas City.
Bragging rights – Being able to eat amazing burnt ends earns you barbecue cred!
Customization – The appeal of the sauce coating means every plate of burnt ends can be tailored to each person’s tastes.
The irresistible combination of flavors, textures, history and availability make burnt ends an indulgent experience and bucket list barbecue eat. If you have yet to try burnt ends, it should immediately be added to your barbecue roadmap!
Frequently Asked Questions About Burnt Ends
What meat cut are burnt ends made from?
Traditionally, burnt ends come from the point half of a beef brisket. The point, or deckle, has more fat marbling which is needed to achieve proper burnt ends. Trimming from the fatty ends of pork ribs or pork shoulder also can be used.
Are burnt ends healthy?
While not the leanest cut of meat, burnt ends are quite nutritious when eaten in moderation. They provide protein, vitamins and minerals. As a fattier cut, burnt ends are high in heart-healthy monounsaturated fats.
How long do burnt ends take to make?
The full process takes 6-8 hours total. The brisket needs 4-6 hours to smoke until tender and 195°F internal temperature. Cubing and saucing the meat then requires another 1-2 hours of smoking to get the crispy crust.
How can you tell when burnt ends are done?
Look for bite size pieces that have a dark, caramelized, crispy bark but still maintain a tender, moist interior. The meat should pull apart easily but still hold its shape.
Do you add bbq sauce before or after smoking burnt ends?
The meat must be smoked first to fully render the fat and make the brisket tender and juicy. Then the sauce is added prior to the second round of smoking which creates the signature crust.
What wood is best for smoking burnt ends?
Oak or hickory wood provides the classic smoke flavor associated with barbecue. Fruit woods like apple, cherry or pecan also pair well with burnt ends. Use a blend for a complex flavor.
Conclusion
Burnt ends encapsulate everything that is decadent and craveable about great barbecue – the crusty bark, the moist and tender meat, and the rich smoke and sauce flavors. The unique juxtaposition of textures coupled with complex flavors make burnt ends one of the most sought-after barbecue treats. While originating in Kansas City, burnt ends have become popular across barbecue regions, with many putting their own spin on the classic preparation. Just thinking about a platter of piping hot, saucy burnt ends is sure to make your mouth water. So what are you waiting for? Get smoking those brisket ends!