Burnt ends are a beloved barbecue dish, especially popular in Kansas City-style barbecue. They are the charred, crispy, caramelized bits of beef brisket. Burnt ends are smoky, tender, and packed with flavor, making them a barbecue lover’s dream.
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 famous barbecue joint, the ends of briskets were trimmed off and discarded as waste. One day, Charlie Bryant, Arthur’s brother, decided to chop up the fatty ends of briskets, season them heavily, and throw them back into the smoker to crisp up. The result was a newly invented delicacy – succulent, ultra-smoky, melt-in-your-mouth burnt ends. They became an instant hit with customers and have been a staple of Kansas City barbecue ever since.
How Are Burnt Ends Made?
Making incredible burnt ends requires patience and technique. Here are the key steps:
Step 1: Smoking the Brisket
Burnt ends begin with a high-quality beef brisket. The brisket is rubbed down with spices and smoked for 10-16 hours at a low temperature, usually around 225°F. This long, slow smoking renders the fat and makes the meat incredibly tender.
Step 2: Trimming the Brisket
Once smoked, the brisket is removed from the pit and the deckle (the fattier end) is trimmed off. The deckle is where the future burnt ends will come from.
Step 3: Cubing the Burnt Ends
The trimmed deckle is chopped into 1-2 inch cubes. Now they look like beef burnt ends.
Step 4: Coating and Smoking Again
The burnt end cubes are seasoned again, often with a sweet and spicy barbecue rub or sauce. They go back into the smoker for another 1-2 hours.
Step 5: Caramelizing the Burnt Ends
In the final stage, the burnt ends become crispy and caramelized from the prolonged smoking. They develop an irresistible charred outside and tender, juicy inside.
What Do Burnt Ends Taste Like?
The hallmarks of incredible burnt ends are:
- Smoky – The long, slow smoking infuses the meat with a deep, rich smoky flavor.
- Tender – Despite the char, burnt ends are moist and buttery soft.
- Caramelized – The sugars in the barbecue sauce caramelize, creating a crusty char.
- Intense – The flavor is highly concentrated due to the smaller size of the cubes.
- Fatty – The deckle is fattier than other brisket cuts, keeping burnt ends ultra juicy.
- Spicy – Many pitmasters season them with a sweet but spicy rub or sauce.
So in summary, burnt ends taste smoky, sweet, savory, spicy, and supremely meaty all at once! The contrast of flavors and textures is what makes them so addictive.
How to Eat Burnt Ends
Part of the fun of burnt ends is how versatile they are:
- Eat them by the handful for barbecue bliss in its purest form.
- Place them on white bread and add pickles to make a burnt end sandwich.
- Serve burnt ends over baked beans, fries, or mac and cheese.
- Chop them up and add to scrambled eggs or home fries.
- Toss them into salads, nachos, baked potatoes, omelets, or pizza.
- For appetizers, spear them with toothpicks for easy finger food.
Burnt ends uplift any dish with their concentrated flavor and crispy texture. There’s no wrong way to enjoy them!
Where to Find the Best Burnt Ends
While you can make burnt ends at home, for the very best, visit a legendary Kansas City barbecue joint like:
- Arthur Bryant’s – The originator of burnt ends. Charlie Bryant’s original recipe remains unmatched.
- Joe’s Kansas City Bar-B-Que – Consistently ranked among the top barbecue destinations in the world.
- Q39 – Award-winning smoked meats in a hip, modern setting. Their burnt ends sell out daily.
- Jack Stack Barbecue – This local favorite cooks their ends perfectly every time.
Outside of KC, other restaurants around the U.S. have started serving incredible burnt ends as well. Ask your local barbecue spot if they offer this smoky treat!
How to Make Burnt Ends at Home
While not as easy as throwing some brisket in the smoker, you can make restaurant-quality burnt ends at home with patience and technique:
Ingredients:
- 1 whole beef brisket (ideally certified Angus)
- Dry rub (brown sugar, chili powder, paprika, garlic powder, mustard powder, etc.)
- Barbecue sauce
- Smoker/grill
- BBQ wood chips (hickory, oak, etc.)
Steps:
- Prepare the brisket by trimming excess fat and applying a dry rub generously on all sides. Refrigerate overnight.
- Smoke the brisket at 225°F for 10-12 hours, until very tender.
- Remove brisket from smoker and tent with foil. Let rest for 30-60 mins.
- Trim the deckle end of brisket and cut into 1-2″ cubes.
- Coat burnt end cubes with more dry rub and barbecue sauce.
- Return cubes to the smoker for 1-2 hours until caramelized and charred.
- Remove from smoker and serve. Dig in!
With the right technique, you can achieve tender, smoky, melt-in-your-mouth burnt ends at home. Cooking the brisket low and slow is the key first step.
Why Are They Called Burnt Ends?
This barbecue delicacy gets its name honestly – from the crispy, charred exterior created by prolonged smoking. The “burnt” comes from the dark caramelization that forms on the outside of the meat chunks. When done right, this charring provides the signature taste and texture.
The “ends” refers to the fact that traditionally the deckle end of the brisket is used. As meat from the fattier end of the brisket, it remains moist during the extra cooking time. The fat also bastes the meat from the inside, encouraging crisping.
So together, the terms “burnt” and “ends” directly describe this barbecue specialty – crispy, charred cubes from the ends of a smoked brisket. The flavor profile matches the name perfectly!
Burnt Ends vs. Regular Brisket
At a glance, burnt ends may look like typical brisket, but there are a few key differences:
- Cut – Burnt ends come from the fattier deckle end of brisket. Regular brisket can come from the flat or point.
- Shape – Cubed chunks versus slicing along the grain.
- Cook time – Burnt ends are smoked for much longer – 10+ hours for the brisket, then 1-2 more hours for the ends.
- Flavor – The extra smoking highly concentrates the taste. Burnt ends also get an extra layer of seasoning.
- Texture – Burnt ends become caramelized and crispy on the outside while remaining tender inside.
- Fat content – More fat means more flavor!
While both are delicious, burnt ends take brisket to the next level of tenderness and smoky, meaty decadence.
Common Questions about Burnt Ends
Are burnt ends good for you?
Like most barbecue, burnt ends are high in saturated fat and sodium because of their intense, fatty cut of meat and liberal use of rubs and sauce. While not the healthiest choice, consumed in moderation, their high protein and savory flavor make them a flavorful treat.
Are burnt ends expensive?
Due to the time and meat required, burnt ends are usually one of the most expensive menu items at barbecue restaurants. Expect to pay $15-30 a pound. Buying a whole packer brisket and cooking them yourself is the most cost-effective route.
Can you make burnt ends from chuck roast?
You sure can! While brisket is traditional, chuck roast is an affordable substitute. Cook it slowly to tenderize, cube it up into burnt ends, then coat and recrisp them. Flank steak also works well.
Do you dip burnt ends in barbecue sauce?
While delicious on their own, serving burnt ends with extra sauce on the side lets everyone customize with as much or as little drizzled over top as they like. A mix of sweet, tangy, spicy sauces all pair perfectly.
How long do burnt ends last?
Like regular barbecue, burnt ends will keep best for 4-7 days tightly sealed in the fridge. The caramelized crust may soften, but they will still taste great. Frozen burnt ends can last for months. Simply reheat to crispen them back up.
Conclusion
In conclusion, burnt ends are a specialty barbecue item truly beloved by pitmasters and barbecue fans. Taking an already amazing cut of meat like brisket and transforming it into something even more flavorful and crave-worthy is part of the mastery of barbecue. When done right, burnt ends are tender, fatty, smoky, charred nuggets of pure meat perfection. While Kansas City may have introduced them, burnt ends have now become popular across barbecue joints nationwide. The next time you see burnt ends on a barbecue menu, be sure to order them to experience one of the most delicious meats ever invented.