Burnt Ends Recipe

Burnt ends recipe is the ultimate BBQ indulgence: smoky, flavorful, and melt-in-your-mouth tender. Often referred to as “meat candy,” they are a favorite among barbecue lovers for their rich, caramelized crust and juicy interior. Whether you’re hosting a summer cookout or craving a hearty dish, burnt ends are sure to satisfy.

In this article, we’ll take you through a step-by-step guide to making burnt ends at home, share some history behind the dish, and explore similar recipes you might enjoy.

A Brief History of Burnt Ends Recipe:

Burnt ends originated from Kansas City barbecue, which is famous for its sweet, tangy sauces and slow-smoked meats. In the early days of BBQ joints, the pointed end of a smoked brisket was often trimmed off and set aside because it was fattier and less uniform than the flat cut. These trimmings were considered scraps, but pitmasters discovered that the extra time in the smoker turned them into crispy, flavorful bites. Soon, burnt ends gained popularity and became a Kansas City specialty, celebrated for their bold taste and texture.

Burnt Ends Recipe

Pinklady

Burnt ends originated from Kansas City barbecue, which is famous for its sweet, tangy sauces and slow-smoked meats. In the early days of BBQ joints, the point end of a smoked brisket was often trimmed off and set aside because it was fattier and less uniform than the flat cut.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Cuisine American

Servings 8

Calories 450 kcal

Equipment

• Smoker (or grill with smoking capabilities)
• Meat thermometer
• Sharp knife
• Cutting board
• Aluminum foil
• Baking dish or disposable aluminum tray

Ingredients

  

For the Brisket:

• 1 whole beef brisket (10-12 lbs)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika

See also  Tarte au Citron Recipe

For the Sauce:

• 1 cup BBQ sauce (your favorite brand or homemade)
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar

Instructions

 

• Prepare the Brisket

  Start by trimming the brisket. Remove excess fat, but leave a thin layer to help the meat stay moist during smoking. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika to create a dry rub. Generously coat the brisket with the rub, ensuring even coverage on all sides.
• Set Up the Smoker

  Preheat your smoker to 225°F (107°C). Add wood chips or chunks, such as oak, hickory, or pecan, for a rich smoky flavor.
• Smoke the Brisket

  Place the brisket fat side up on the smoker grates. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature. Smoke for 6-7 hours, or until the internal temperature reaches 165°F (74°C).
• Wrap the Brisket

  Remove the brisket from the smoker and wrap it tightly in aluminum foil. This step, known as the "Texas crutch," helps speed up the cooking process and locks in moisture. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F-200°F (90°C-93°C).
• Separate the Point and Flat Cuts

  Once the brisket is fully cooked, remove it from the smoker and let it rest for 30 minutes. Use a sharp knife to separate the point cut (the fattier end) from the flat cut. Slice the point into 1-inch cubes.
• Prepare the Burnt Ends

  Place the cubes of brisket into a baking dish. In a bowl, mix the BBQ sauce, honey, brown sugar, and apple cider vinegar. Pour the sauce over the brisket cubes, ensuring they are fully coated.
• Caramelize the Burnt Ends

  Return the sauced brisket cubes to the smoker or oven (set to 250°F/121°C) and cook for 1-2 hours. Stir occasionally to allow the sauce to thicken and caramelize, creating that signature sticky, flavorful crust.
• Serve and Enjoy

  Remove the burnt ends from the smoker or oven and serve hot. Pair them with classic BBQ sides like coleslaw, cornbread, or baked beans for a complete meal.

Video

Keyword Burnt Ends Recipe

Similar Recipes You’ll Love:

Smoked Pork Belly Burnt Ends: A porky twist on the classic, with a melt-in-your-mouth texture.
BBQ Pulled Pork: Slow-cooked and shredded, perfect for sandwiches or tacos.
Smoked Beef Ribs: Another Kansas City favorite with a rich, smoky crust.
Grilled Brisket Sliders: Bite-sized, smoky treats for easy entertaining.
BBQ Chicken Wings: Sticky, saucy, and perfect for game day.

Frequently Asked Questions (FAQs) About Burnt Ends Recipe:

1. Can I make burnt ends without a smoker?

Yes, you can use a grill with indirect heat or even an oven, though you may miss the authentic smoky flavor.

2. What wood is best for smoking burnt ends?

Oak, hickory, or pecan are great choices for a balanced smoky flavor.

3. Can I use a different cut of meat?

Yes, pork belly or chuck roast can be used as substitutes for brisket.

4. How do I store leftovers?

Store burnt ends in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

5. Are burnt ends spicy?

Not typically, but you can add cayenne pepper or hot sauce to the sauce for extra heat.

6. What’s the difference between point and flat brisket cuts?

The point is fattier and more flavorful, making it ideal for burnt ends. The flat is leaner and better for slicing.

7. How can I make this recipe keto-friendly?

Replace brown sugar and honey with a sugar-free BBQ sauce and sweetener.

8. Can I freeze burnt ends?

Yes, freeze in a sealed container for up to 3 months. Thaw and reheat before serving.

9. What’s the secret to tender burnt ends?

Slow cooking at a low temperature and proper resting time are key to tender, flavorful burnt ends.

10. Can I make burnt ends in advance?

Yes, prepare them up to the saucing stage and refrigerate. Reheat and caramelize when ready to serve.

Conclusion:

Burnt ends are more than just a BBQ dish—they’re a celebration of flavor and tradition. With their smoky aroma, caramelized crust, and tender bite, they’re sure to impress your family and friends. Now that you know how to make them, why not try it for your next barbecue gathering? Your taste buds will thank you!

YouTube Video Credits:
HowToBBQRight