Burnt ends are a quintessential Kansas City barbecue dish made from the fatty, smokey, caramelized corners of a smoked beef brisket. They are considered a delicacy among barbecue enthusiasts and provide an intense blast of smoked meat flavor. While burnt ends originated in Kansas City, they have become popular across barbecue restaurants in the United States.
A Brief History of Burnt Ends
The origins of burnt ends can be traced back to Kansas City in the 1950s. During this time, Arthur Bryant, founder of the famous Arthur Bryant’s Barbecue, experimented with new ways to make use of the scraps and trimmings leftover from smoking briskets. He discovered that by chopping up the fatty ends of a brisket and tossing them back into the smoker to further cook and caramelize, he could create incredibly tender and flavorful bites of smoky meat. Bryant dubbed these crispy, charred morsels “burnt ends.”
The Crown Steak House in Kansas City also lays claim to inventing burnt ends in the 1960s. The restaurant would trim off the overcooked ends of brisket and give them away to customers as samples. However, the burnt ends proved so popular that the Crown Steak House eventually began selling them.
Regardless of who exactly invented burnt ends, they rose to popularity in Kansas City barbecue joints during the 1950s and 60s. Over time, their fame spread beyond Kansas City and they are now considered a specialty item at barbecue restaurants across the country.
How Are Burnt Ends Made?
To make burnt ends, you must start with a full beef brisket. Briskets are large cuts of meat from the breast section of a cow. They contain layers of fat running through the muscles which keep the meat moist and tender during the lengthy smoking process.
Briskets are seasoned with a dry rub, then slow smoked over indirect heat from wood chips or charcoal. This allows the connective tissue in the meat to break down over several hours, making the brisket incredibly tender. The meat develops a thick, flavorful bark on the exterior surface from the smoke penetration and dry rub caramelization.
Once the brisket is cooked through, it is removed from the smoker. The pitmaster then separates the point (the fattier side of the brisket) from the flat (the leaner side). They trim off any visibly overcooked portions on the point and chop this meat into bite-sized cubes or small strips.
The burnt ends are tossed back into the smoker or onto the grill to further cook until crispy on the edges. The high ratio of fat to meat keeps them from drying out. A barbecue sauce is sometimes tossed with the burnt ends to allow the meat to absorb maximum flavor. The caramelized, smoked chunks of brisket meat are finally ready to enjoy!
The Allure of Burnt Ends
So what makes burnt ends so crave-worthy? There are several factors that contribute to their appeal among barbecue fans:
- Intense smoky flavor – The extra time spent cooking in the smoker concentrates the smoke absorption, giving the burnt ends a robust, mouthwatering smokiness.
- Caramelized exterior – The sugars and spices in the dry rub caramelize into an almost crispy, candied crust on the burnt ends. This adds texture and a toasty sweetness.
- Tender and juicy meat – Despite the “burnt” name, the inside of the meat remains incredibly moist and buttery. The high fat content keeps them from drying out.
- The flavor of fat – The generous marbling melts into the meat, providing a rich, beefy flavor. This adds a savory, satiating quality.
- Specialty status – Since they are limited in quantity and labor intensive to make, burnt ends feel exclusive. BBQ fans love the chance to sample these “scraps” like they are a precious delicacy.
The interplay between smoky, savory meat and sweet, crusty char makes burnt ends a uniquely delicious experience for barbecue enthusiasts. Their popularity remains highest in their birthplace of Kansas City, but pitmasters across America now serve their own versions.
How to Order and Eat Burnt Ends
Typically, burnt ends are sold by the pound at barbecue restaurants. They can also sometimes be found on barbecue sampler platters, paired with other classics like ribs and pulled pork.
Burnt ends work very well eaten on their own as finger food. The meat chunks have an inherent sauce from the dry rub caramelization so no extra sauce is needed.
Some diners do enjoy dipping the burnt ends in additional barbecue sauce. Sweet, tangy sauces complement the smokiness. KC-style sauces with molasses and vinegar are especially popular for dipping.
For a more hearty meal, burnt ends can be served on a bun as a sandwich. They pair nicely with traditional barbecue sides like baked beans, coleslaw, and potato salad. Grilled vegetables also make good accompaniments to balance the richness.
Regional Variations of Burnt Ends
While Kansas City remains the burnt end capital, barbecue joints across the map have put their own spin on the recipe:
Texas
Texas-style burnt ends use beef short ribs or chuck roast rather than brisket. The meat is smoked until it forms a caramelized bark, then cubed up. This gives Texas burnt ends a fattier, more tender texture.
Memphis
Memphis burnt ends start with pork shoulder rather than beef. They focus on dry rub flavors rather than sauce flavors. The burnt ends have a deep reddish hue here from the rub.
St. Louis
In St. Louis, they smoke pork steak trimmings rather than brisket to make burnt ends. They have a strong hint of pork flavor paired with crispy burnt edges.
Kansas City
Classic KC-style burnt ends focus on brisket with a peppery rub. They sear the cubes of smoked meat again before serving to maximize crunch.
How to Make Burnt Ends at Home
Making burnt ends requires time and patience. But the incredibly rich, smoky flavor makes it worthwhile for barbecue lovers. Here is a simple burnt ends recipe to try at home:
Ingredients:
- 1 whole beef brisket, approximately 5 pounds
- Dry rub of your choice
- Wood chips or charcoal
- Barbecue sauce (optional)
Instructions:
- Trim excess fat from the brisket and apply a generous layer of dry rub on all sides. Refrigerate overnight to marinate.
- Heat smoker or grill to 225-250°F and add wood chips for smoke flavor. Place brisket fat side up and smoke for 5-6 hours until internal temperature reaches 205°F.
- Remove brisket and wrap in foil. Let rest 30 minutes then chill until cool enough to handle. Separate the point from the flat.
- Trim any overcooked meat from the point and cut into 1-inch cubes. Toss cubes in smoker for 45-60 minutes until browned and crispy.
- Toss burnt ends in barbecue sauce (if desired). Serve warm and enjoy!
With tender brisket, flavorful rub, and plenty of smoke, these homemade burnt ends will be a big hit at your next barbecue.
Frequently Asked Questions About Burnt Ends
What meat cut are burnt ends made from?
Traditional burnt ends are made from the point cut of a smoked beef brisket. The point contains more fat marbling which is necessary to keep burnt ends moist.
Should you sauce burnt ends?
It’s not necessary to add sauce to burnt ends. Many barbecue experts believe the caramelized dry rub crust provides sufficient flavor. However, sauce can be served on the side for dipping as desired.
How long do you smoke burnt ends?
Burnt ends come from a fully smoked brisket which takes around 5-6 hours. After separating the point, the burnt ends need 45-60 minutes more smoke to become crispy and charred on the outside.
Can you make burnt ends from chuck roast?
While brisket is traditional, burnt ends can be made from other cuts like chuck roast or short ribs. Trim off any overcooked sections after smoking and cube the meat.
Are burnt ends good the next day?
Leftover burnt ends reheat very well and can still taste delicious the next day. Store them in the fridge in a sealed container to preserve moisture and flavor.
What wood is best for smoking burnt ends?
Hickory and oak give burnt ends a classic smoke flavor. Fruit woods like apple, cherry, and pecan also pair nicely with the sweetness of the caramelized meat.
How do you reheat burnt ends?
To reheat burnt ends, place them in a skillet with a bit of water or sauce over medium-low heat. Gently stir occasionally until heated through. You can also reheat in the oven at 300°F for 15 minutes.
Can you freeze burnt ends?
Freezing burnt ends is absolutely an option. Allow them to cool fully then place in freezer bags or airtight containers. Thaw in the fridge before reheating to serve.
Are burnt ends healthy?
While high in saturated fat, burnt ends do have some nutritional value from minerals like iron, potassium, and zinc. The fat helps keep them moist and flavorful. Enjoy burnt ends in moderation as part of an overall healthy diet.
Conclusion
Burnt ends encapsulate the mouthwatering flavors of smoked meat and caramelized barbecue crust to perfection. Their deep smoky taste, crispy texture, and unctuous meaty fat are irresistible to barbecue aficionados and newcomers alike. While Kansas City remains the spiritual home of burnt ends, restaurants nationwide now serve their unique renditions. By starting with quality brisket and utilizing the right smoking and charring techniques, barbecue fans can even craft excellent burnt ends themselves at home. A plate of piping hot, tender burnt ends is one of life’s greatest sensory pleasures for any meat lover.