How to Make Burnt Ends
Made from the point of the beef brisket cut burnt ends are a specialty that originates from the Kansas City barbecue scene. Most people that have never had burnt ends think they are interchangeable with rib tips, but they are actually a juicy and tender morsel of the brisket cut into little squares. Burnt ends, as their name alludes to, are a cooked longer than traditional sliced brisket because the point contains a higher fat content than the flat of the brisket. This additional time allows the fat content to break down and tenderize the meat. Many restaurants don't go through the hassle of making burnt ends due to the time and delicate process used to smoke them.
Unless you have access to a butcher that will sell you just the point of the brisket, you will need to understand how to cut the point off a full cut of brisket. Burnt ends are typically made by smoking the entire brisket, allowing the meat to rest and cool, then cutting off the point and cooking it longer by itself. The images below will help to illustrate where the point is and how to properly cut a beef brisket. Make sure to cut against the grain or your beef will turn out tough.
Smoked Burnt Ends Recipe Ingredients
- 1 large beef brisket (10-12 pounds)
- 1 bottle of mustard
- 1 bottle of barbecue seasoning or rub
- 2 cups of beer
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire
- 1 bag of charcoal
- 1 bottle of lighter fluid or a charcoal chimney starter
- 1 or 2 bags of wood chips of your choice
- Aluminum foil and large aluminum foil pan
Smoked Burnt Ends Directions See all smoked recipes >
See all smoked beef recipes >