Burnt ends are a quintessential barbecue delicacy – the charred, smoky, tender morsels of smoked beef brisket. When done right, burnt ends take the flavors of smoke, spice, and meat to new heights of barbecue bliss. However, burnt ends are easy to mess up, turning out dry and leathery instead of moist and melt-in-your-mouth tender.

Here we’ll cover everything you need to know to make competition-worthy burnt ends at home in your smoker or grill. You’ll learn the secrets of selecting the right brisket, proper trimming and preparation, choosing the optimal wood for flavor, maintaining ideal smoker temperatures, determining doneness, slicing serving, and more. We’ll also provide tips on saucing, rubs, sides, and the key differences between traditional Kansas City and Texas styles of burnt ends.

Follow these guidelines and you’ll be biting into bodacious burnt ends in no time. Let’s get smoking!

Selecting the Right Brisket for Burnt Ends

Choosing a quality brisket is the foundation for burnt end success. Here’s what to look for:

USDA Prime Grade – Prime has beautiful marbling that keeps burnt ends juicy and flavorful. Choice grade brisket can also work well.
Whole Packer Brisket – The point cut (aka deckle) is the fattier end that’s ideal for burnt ends, while the leaner flat is better for slicing. Buying a whole packer brisket gives you both.
About 12-15 Pounds – Go big! You need a big brisket to end up with enough meaty burnt ends after trimming.
Good Marbling – Look for marbling throughout, especially in the point cut. Fat equals flavor and moisture.
Fresh, Not Frozen – For maximum tenderness, start with a fresh, never-frozen brisket.
Nice Shape – Avoid briskets with large section of hard fat. You want more marbling than large chunks.

Paying for a top quality brisket is worth every penny when it comes to burnt ends. Don’t skimp here!

Trimming and Preparing the Brisket

To maximize burnt ends, you’ll need to trim the brisket properly:

Trim the Fat Cap – Trim the hard fat cap down to 1⁄4 inch, but don’t remove it all which helps keep the brisket moist.
Separate the Point and Flat – Using a sharp knife, separate the point (deckle) from the flat.
Cube the Point – Trim off excess fat, then cut the point into 1-2 inch cubes. This maximizes the chars and crispy burnt edges that define burnt ends.
Season the Flat – Generously season the intact flat which you’ll later slice for serving.
Season the Cubes – Season the cubed point all over with your favorite barbecue rub – don’t be shy!

Now you have trimmed, prepped, and seasoned brisket ready cook into mouthwatering burnt ends. Time to start smoking!

Choosing the Best Wood for Smoking Burnt Ends

The type of wood used while smoking supplies a key flavor component. Here are tips on wood selection:

Hickory – Most popular wood for brisket. Provides a robust, bacon-like smoke flavor.
Oak – Imparts a slightly milder smoke flavor while still bold.
Pecan – Subtler smoke profile with a touch of sweetness.
Mesquite – Strongest smoke flavor of all. Use sparingly or it can overwhelm the meat.
Fruit Woods – Apple, cherry, etc infuse a fruity essence. Excellent complement to brisket.
Wood Chunks vs. Chips – Chunks provide smoke for longer periods. No need to constantly replenish.

The smoke wood pairs well with the meat and rub. For brisket burnt ends, we recommend hickory or oak as the best woods. Use a 50/50 blend of hickory and oak chunks for a quintessential barbecue smoke flavor.

Maintaining Proper Smoker Temperatures

Consistent temperature control is crucial when smoking brisket burnt ends. Here are some tips:

225-250°F Range – This relatively low “low and slow” range is ideal for breaking down brisket’s collagen.
Convection Airflow – Maintain proper airflow inside the smoker for even, consistent heating.
Water Pan – Adding a water pan helps regulate temps and keeps the meat moist.
Open Topped Smoker – Open smokers like offsets require more attention to hold steady temps.
Insulated Smoker – Insulated cabinet style smokers make maintaining temps easier.
Digital Thermometer – Monitor temps digitally with a dual probe thermometer for precision.
Small Temperature Fluctuations Are Ok – Don’t obsess over holding the perfect temp. Fluctuations of +/- 25 degrees are fine.

Pay close attention to temps, make vent and damper adjustments as needed, and use a water pan for best results when smoking brisket and burnt ends.

Determining Doneness of Smoked Burnt Ends

When are the burnt ends ready to come off the smoker? Here’s how to test doneness:

Temp of 185-205°F – This range indicates collagen breakdown and tender, pull-apart meat.
Probed Tenderness – A probe or toothpick should slide in and out of the burnt ends with little resistance.
Visual Cues – Look for a dark crust, caramelized edges, and dripping fat.
Time Range of 4-8 Hours – Depending on size, most brisket burnt ends take 6-8 hours.
The Jiggle – Burnt ends should jiggle like jello when the smoker is opened, not remain firm.
Don’t Rely On Time Alone – Variables impact cook times. Use visual and temperature cues to confirm doneness.

When the burnt ends pass the tenderness tests, pull them off regardless of elapsed time. Resist taking them off too early! Patience pays off.

Slicing and Serving Smoked Burnt Ends

You’ve nailed the perfect smoke and now it’s time to slice the brisket flat while chopping or cubing the succulent burnt ends:

Let Meat Rest First – Give brisket 30-60 minutes rest time to allow juices to absorb back into the meat before slicing and chopping.
Slice Against the Grain – Cut the flat brisket across the grain in 1⁄4 inch thick slices for maximum tenderness.
Chop Burnt Ends – Roughly chop cubes into 1⁄2 inch chunks, leaving some whole.
Mix Burnt Ends with Juices – Combine the cubed burnt ends in a bowl with any accumulated meat juices.
Moist or Dry? – Kansas City style serves burnt ends sauced while Texas style leaves them dry. Your choice!
Serve Immediately – Get the brisket slices and burnt ends to eager eaters ASAP while hot and juicy.

Slicing and chopping brisket properly ensures perfect portions of melt-in-your-mouth brisket flat and incredible burnt ends. Now let’s get saucy!

Saucing Smoked Burnt Ends

Here are tips on saucing burnt ends in the authentic Kansas City style:

Sweet and Tangy Sauce – Look for a sauce balanced between sweetness and vinegar tanginess.
Thick and Sticky Consistency – The sauce should coat the burnt ends nicely without being too runny.
Tomato-Based Sauces – KC-style sauces have tomato as the key ingredient plus spices.
Molasses or Brown Sugar Sweetness – These ingredients provide the signature sweetness.
Apple Cider Vinegar Tang – A bit of vinegar cuts through the sweetness.
Bold Spices – Onion, garlic, chili powder, paprika, peppers, cumin.
Toss the Burnt Ends – Pour the sauce over the chopped burnt ends and mix gently to evenly coat.
Don’t Over Sauce – Use just enough to moisten and provide sticky glaze, but not drown.

Applying the right amount of quality sweet and tangy barbecue sauce is the perfect finishing touch on tender smoked burnt ends.

Creating the Ideal Burnt Ends Rub

A flavorful rub seasoned into the meat before smoking is crucial. Here are some rub tips:

Lots of Black Pepper – This is the quintessential burnt ends seasoning. Use coarsely ground for bite.
Salt – Use kosher or sea salt, not table salt. Sprinkle liberally.
Paprika – Look for smoked paprika for flavor, or hot paprika to add kick.
Brown Sugar – A touch of brown sugar brings needed sweetness.
Chili Powder – This adds a touch of heat and southwest essence.
Garlic and Onion Powders – These enhance the savory umami flavors.
Cumin – Earthy cumin complements the other spices nicely.
Cayenne or Red Pepper Flakes – Include one for spiciness to taste.
No Rosemary, Thyme, Etc – Avoid herbs that clash with the bold burnt ends flavors.

Creating your own killer burnt ends rub is satisfying. But quality pre-made rubs can also do the trick. Use your senses to decide!

Side Dishes for Serving with Burnt Ends

Every barbecue meal needs tasty sides to complement the smoked meat. Here are burnt ends pairings we recommend:

Baked Beans – Sweet and smoky beans are a BBQ classic.
Potato Salad – Cool, creamy potatoes balance the richness.
Coleslaw – Crunchy, vinegary slaw cuts through the unctuous meat.
Mac and Cheese – Who doesn’t love mac and cheese with barbecue?
Cornbread – Moist, sweet cornbread is another burnt ends essential.
** Greens** – Collard or mustard greens seasoned with ham offset burnt ends.
Pasta Salad – Fun pasta shapes in a vinegar dressing add texture.

Don’t forget dessert! Add homemade banana pudding, pecan pie, or cobbler to end the meal on a sweet note.

Kansas City vs. Texas Style Burnt Ends

While all burnt ends are delicious, two distinct styles have emerged:

Kansas City Style

Sauced with sweet, tangy barbecue sauce
Typically uses point cut only
Chopped or cubed burnt ends
Often served piled high on sandwich buns

Texas Style

No sauce, seasoned only with dry rub
Uses both point and flat
Burnt ends chopped and returned to smoker
Served sauced on the side if desired

Both styles produce incredible burnt ends if executed properly. Sauce them or go Texas-style sans sauce based on personal preference!

Selecting the Right Meat Cut

Choosing the right cut of meat is paramount for burnt ends success. Here are your best options:

Brisket Point (aka Deckle)

This is the fattier end section of a whole brisket. With ample marbling, the point cooks up super moist and flavorful. It’s the traditional choice for burnt ends.

Advantages of Point Cut:

Excellent marbling means more tender, juicy burnt ends
Fat renders slowly during smoking, basting the meat
More fat equals more flavor
Point cut has the ideal texture when chopped
Cutting into cubes increases surface area for maximum char and crispiness

For authentic burnt ends, always go for the brisket point over the leaner flat.

Whole Packer Brisket

This refers to an intact, untrimmed brisket consisting of both the deckle and flat. Using a whole packer brisket allows you to smoke the entire thing, then carve off the point for burnt ends and slice the flat.

Benefits of Packer Brisket:

Gives you both the point for burnt ends and the flat for slicing
More economical than buying point and flat separately
Typical brisket sizes for burnt ends are 10-15 pounds
Large packers mean more end product of delicious burnt ends!

We recommend seeking out an organic, prime packer brisket between 12-15 lbs for smoking up the ultimate burnt ends.

Chuck Roast

For a budget-friendly alternative to brisket, chuck roast can also be used for burnt ends with fairly good results.

Tips for Using Chuck Roast:

Choose a well-marbled chuck roast about 3-5 pounds
Trim excess exterior fat, but leave some for flavor and moisture
Cut into 1-inch cubes before seasoning and smoking
Cook to a bit higher final internal temp – around 203°F

Though it can’t match true brisket, chuck roast is an acceptable substitute for burnt ends if brisket is unavailable or too pricey. Give it a shot!

Prepping the Meat

Proper prep is crucial starting point for burnt ends success. Here are the key steps:

Trimming

Carefully trim the whole packer brisket to remove any large, very hard pieces of fat on the exterior
Leave about 1⁄4 inch of the fat cap intact for moisture
Excessive untrimmed fat will prevent smoke penetration and spice adhesion

Separating

Using a sharp knife, carefully slice between the point and flat to separate them
The point will be used for burnt ends, while the flat is smoked intact and later sliced

Portioning the Point

With a sharp knife, trim excess hard fat from the point, leaving nice marbling
Cut the point into uniform cubes about 1 to 2 inches in size
Uniform cubes allow the point to cook evenly and maximize burnt end pieces

Seasoning

Generously apply rub to all surfaces of the meat before smoking
Getting rub into every nook and cranny is key for flavorful burnt ends
Don’t be shy about rubbing – brisket can handle very liberal seasoning

With quality meat properly trimmed, separated, cubed, and seasoned, you’ve set yourself up for smoking success.

Choosing the Best Wood for Smoking

The type of wood used for smoking supplies a significant flavor component. Here are tips on selecting the ideal wood:

Oak

Oak has a robust yet mellow smoke profile that’s excellent with beef
Provides a touch more subtle smoke compared to hickory
Many pitmasters use oak for smoking briskets
Great option if you want deep smoke flavor without overwhelming

Hickory

Dense, hearty hardwood that imparts a strong, bacon-like smoke
The most popular wood choice for smoking brisket burnt ends
Can use 100% hickory or mix with oak for a slightly milder version
Produces excellent smoke rings in the meat

Pecan

Pecan wood smoke is slightly sweet and lighter than hickory or oak
Provides a nutty essence that pairs beautifully with beef
Best blended with hickory or oak woods to balance sweetness
Too delicate for 100% pecan smoke flavor

Mesquite

The strongest smoke flavor of any wood – a little goes a long way
Has an ultra-intense earthy flavor perfect for southwestern cuisine
We recommend no more than 25% mesquite wood, mixed with oak or hickory
Too much mesquite smoke can make burnt ends taste bitter

For quintessential burnt ends, we suggest a 50/50 blend of hickory and oak. The duo imparts the ideal smoke essence into the meat.

Maintaining Proper Smoker Temperature

Consistent temperature control is crucial when smoking meat “low and slow” – especially for brisket burnt ends which require 4+ hours for collagen to melt. Here are smoker temperature tips:

Ideal Smoker Temp Range

225-250°F is the target temperature range for smoking brisket and burnt ends
At 250°F the meat will cook slightly faster but still low and slow
225°F provides an ultra-gradual breakdown of connective tissue over longer time
Avoid temps lower than 225°F which may stall the cooking process

Convection Airflow

Maintain proper airflow inside the smoker for consistency
Ensure vents aren’t blocked, leave top vent open about 25% minimum
Strategically place coals or wood chips for optimal air movement
Rearrange meats to prevent airflow obstruction if needed

Water Pans

Adding a water pan helps regulate temperatures and provides humidity
This keeps the meat moist and helps power through stall points
Check and refill water pan regularly to maintain its effectiveness

Insulated Smokers

Insulated cabinet-style smokers hold temps steadier than open, offset smokers
Opening the smoker less aids temperature stability
Use best quality insulation materials for maximum heat retention

Closely monitoring temperatures and making vent adjustments as needed ensures the brisket smokes properly and the burnt ends turn out perfect.

Determining Doneness

Determining when burnt ends are done smoking requires checking a few doneness indicators:

Internal Temperature

Use an instant read thermometer to check internal temp of thickest burnt ends
Target range is 185°F to 205°F for tender, fall-apart meat
Remove burnt ends once multiple pieces register over 200°F
If under 185°F, meat will likely be tough and needs more time

Tenderness

A probe, knife tip or toothpick should slide in and out of burnt ends

How to BBQ Right Burnt Ends