What Are Burnt Ends?

Burnt ends are tender, caramelized chunks of beef brisket or pork belly, traditionally crafted from the flavorful yet tougher cuts of smoked brisket. Despite the name, they don’t have a burnt taste but are instead prized for their rich, smoky bark and juicy, melt-in-your-mouth meat. These savory morsels have become an iconic part of Kansas City barbecue.

With their crunchy, smoky exterior and soft, buttery center, burnt ends offer a deep, savory flavor with a subtle hint of sweetness, often depending on the sauce used. They can be served on their own, stuffed into sandwiches, or paired with classic sides like cornbread and baked beans.

Pitmaster Rodney Scott can’t get enough of this irresistible cut, enjoying it year-round. He says, "Whether it’s December or the middle of July, burnt ends are always a crowd-pleaser. Enjoy them as a meal with sides or snack on them by themselves."

What Are Burnt Ends Made From?

Kansas City-style burnt ends are typically made with beef, though pork belly is a popular alternative. The cut comes from the brisket’s point (the part near the ribcage) and requires slow, patient cooking to bring out its full flavor. While it may take longer for the fat to break down, the result is a mouthwatering treat.

How to Prepare Burnt Ends

Making burnt ends is all about patience and precision. According to Rodney Scott, "You have to keep an eye on them the whole time. Make sure the temperature stays consistent and wrap them carefully to keep them from drying out."

Selecting Your Meat

Choose a cut of meat with good marbling, like brisket point or pork belly. Trim off any excess fat and season to your taste.

Smoke Low and Slow

Place your seasoned meat in a smoker set between 225 and 250 degrees Fahrenheit. For a rich, deep flavor, use hickory or oak wood chips.

After the first 5-8 hours of smoking (depending on the size of the brisket), Rodney Scott suggests wrapping the meat to maintain moisture and ensure even cooking.

Caramelize It

Once the internal temperature reaches around 200°F, unwrap the meat, cut the fattier sections into cubes, and coat them in your favorite sauce.

"Sauce the cubes, return them to the smoker, and keep a close eye on them," advises Rodney Scott. "A sweet sauce complements the salty, smoky meat perfectly — it's the ultimate bite." When the cubes are fully caramelized, take them out of the smoker and serve.

How to Store Burnt Ends

If you have any leftover burnt ends, save them for another delicious meal. Store them in an airtight container or wrapped in foil in the refrigerator for up to four days. For longer storage, freeze them in a freezer-safe bag for up to one month. To reheat, use the oven (around 300°F) or the sous vide method.