Burnt ends are considered by many barbecue enthusiasts to be the crowning jewel of smoked meat. These irresistibly succulent, smoky morsels of barbecued beef are packed with intense flavor that provides a truly mouthwatering experience. But what exactly are burnt ends and how are they made? Here is a comprehensive guide to understanding burnt ends.
What Are Burnt Ends?
Burnt ends are the charred, browned, crispy chunks of smoked beef brisket. They are cut from the fattier point cut of the brisket, after the leaner flat has been separated. During the long, low-temperature smoking process, the fat renders down and combines with the meat juices to produce exceptionally tender, juicy, and flavorful pieces of meat.
The name “burnt ends” comes from their charred appearance at the end of smoking. The term was first coined in Kansas City, which is renowned as one of the barbecue capitals of the world. Nowadays, burnt ends are considered a specialty item at many barbecue restaurants.
How Are Burnt Ends Made?
Making burnt ends requires time and care to produce the signature crust and succulence. Here is an overview of the process:
1. Smoking the Brisket
It starts with a whole beef brisket that is seasoned with a dry rub, then smoked for around 10-12 hours at a low temperature of 225-250°F. This long, slow smoking renders the fat and breaks down the connective tissues, making the meat incredibly tender.
2. Separating the Flat from the Point
Once smoked, the brisket is removed and the lean flat section is separated from the fattier point section. The lean flat is usually sliced for servings, while the point is cubed for burnt ends.
3. Cubing and Coating the Point
The fatty point is cut into 1-2 inch cubes. These cubes are then coated again with dry rub seasoning.
4. Smoking the Cubes Again
The seasoned burnt end cubes go back into the smoker for another 2-3 hours. This second round of smoking allows the outside to char while the inside becomes fall-apart tender.
5. Tossing in Sauce
At the end of smoking, the burnt end cubes are tossed or brushed with barbecue sauce. A sweet, tangy, tomato-based sauce provides delicious contrast to the smoky meat.
6. Serving Immediately
Freshly smoked, sauced burnt ends need to be enjoyed right away. The caramelized crust provides texture while the interior is moist and succulent.
Why Are Burnt Ends So Tasty?
There are several reasons why burnt ends have such devoted fans:
- Smoky flavor – The long smoking time infuses the meat with rich, savory smoky essence.
- Tender and moist – The low’n’slow smoking combined with the high fat content ensures remarkably tender, juicy burnt ends.
- Caramelized crust – The second round of smoking produces irresistible caramelized bits that provide crunch and charred flavors.
- Infused with sauce – The barbecue sauce adds a touch of sweetness and tanginess to balance the smokiness.
- Mouthfeel – The contrast of the crusty outside and tender inside creates an unbeatable mouthfeel.
- Concentrated flavors – As some of the moisture cooks out, the meaty flavors become more concentrated and intense.
How to Eat Burnt Ends
Freshly smoked burnt ends are heavenly to eat by themselves as finger food. The meat should pull apart easily but still have some texture.
Beyond enjoying burnt ends solo, there are other popular ways to serve them:
- On top of baked potatoes loaded with sour cream, cheese, and green onions.
- Chopped or shredded into baked beans, enhancing the meaty flavors.
- Piled high on toasted buns for a burnt end sandwich with pickles and slaw.
- Mixed into scrambled eggs along with cheese for a hearty barbecue breakfast.
- On top of a fresh salad, adding protein.
- Served slider or appetizer style, with small toasted buns.
- Tossed with diced peppers and onions for quick barbecue tacos.
Tips for Making Burnt Ends at Home
Here are some tips to achieve amazing burnt ends at home:
- Choose well-marbled brisket – Look for good marbling in the point cut for best results.
- Keep close temperature control – Maintain a steady, low temperature throughout both smoking cycles.
- Allow to rest before cutting – Let brisket rest for 30-60 minutes before cubing to make slicing easier.
- Re-season before second smoke – A light sprinkle of rub adds more flavor.
- Choose sweet sauce – Opt for a sweet tomato-based barbecue sauce to glaze.
- Serve immediately – Enjoy burnt ends ASAP before they dry out.
The Popularity of Burnt Ends
Originally from Kansas City barbecue joints, burnt ends have exploded in popularity across the U.S. barbecue scene. The incredibly tasty meat morsels even have their own festivals dedicated to them.
Barbecue restaurants pride themselves on their house special burnt ends recipe. The keys are high quality meat, proper smoking technique, and a secret seasoning blend.
Home cooks have also fallen in love with recreating burnt ends. When done right, they are the ultimate treat for backyard barbecues. A batch of burnt ends is a great way to make even the simplest meal feel special.
Conclusion
Burnt ends manage to achieve the perfect balance – melt-in-your-mouth tender meat infused with mouthwatering smoky flavor and enriched by sweet barbecue sauce. Their reputation as the most craveable barbecue delicacy is well deserved. Smoking and saucing brisket point to create these succulent morsels takes time and patience, but the results are finger-licking good. For devotees of American barbecue, tender, juicy burnt ends fresh off the smoker is a little slice of heaven on a plate.