Burnt ends are flavorful, tender, and smoky pieces of meat cut from the "point" half of a smoked beef brisket. The brisket consists of two main muscles: the lean "flat" and the fattier "point" (also called the deckle). Burnt ends come specifically from the point because it has more fat and connective tissue, which requires longer cooking to become tender and develop a rich, caramelized bark or crust
. Originally a Kansas City barbecue tradition, burnt ends were once considered scraps or trimmings from sliced brisket sandwiches. These heavily smoked, crispy, and fatty pieces were given away to customers for free and eventually became a sought-after delicacy
. They are typically cubed, re-seasoned or sauced, and smoked further to intensify their flavor and tenderness
. Burnt ends are known for their contrast of textures: a smoky, slightly charred bark on the outside with juicy, buttery meat inside. They are often served chopped with barbecue sauce, either on their own, in sandwiches, or incorporated into dishes like baked beans and fries
. While traditionally made from beef brisket, especially in Kansas City-style barbecue, some cooks have adapted the burnt ends technique to other meats like pork belly, but true burnt ends come from brisket only
. In summary, burnt ends are:
- Cubed pieces from the fatty point of a smoked beef brisket
- Cooked low and slow until tender with a caramelized, smoky bark
- A Kansas City barbecue specialty and delicacy
- Served with or without barbecue sauce, often chopped or in sandwiches
