Burnt Ends – Delicious Barbecue Treat

When you think of classic American barbecue, you probably conjure up the image of tender pulled pork, juicy ribs, and mouthwatering brisket. But the one item often overlooked is burnt ends, the magical piece of flavor-packed meat that is the pride of Kansas City barbecue.

What are Burnt Ends?

Burnt ends are made from the fatty, crispy tips of a smoked brisket, brushed with a sweet and savory barbecue sauce. They are uniquely delicious, as the intense smoky flavor and texture contrasts perfectly with the sweet and sticky sauce they are often cooked with. Burnt ends are usually served diced or cubed and are a favorite of many a pitmaster.

Burnt Ends in Kansas City

Perhaps the most defining attribute of burnt ends is their association with Kansas City. Burnt ends were traditionally made from the ends of a large smoked brisket cut. In Kansas City, pitmasters started using the ends and flattening out the brisket to make it easier to cook. This process produced small, thick pieces of brisket with a unique texture and flavor.

The ends of the brisket would also be cooked in a smoker for an extended period of time, which gave them their signature smoky flavor. The ends are then combined with a sweet-tangy BBQ sauce and served as an appetizer or entree.

How to Make Burnt Ends

Making burnt ends may be a bit more involved than some other barbecue dishes, but the process is fairly straightforward. First off, you need to start with a good quality brisket. You will want to choose one with a good balance of fat, as this will help with the render and give the burnt ends a great flavor.

Once you have your brisket, you will need to prepare it for smoking. Trim off any excess fat and season it heavily with a good quality rub. This will help enhance the flavor of the meat, as well as help form a bark – a flavorful crust – on the outside of the meat.

Now it’s time to get the smoker going. Depending on the size of the brisket and the type of smoker you have, it could take from 4 to 12 hours to reach the desired internal temperature. When the brisket is cooked, you can then cut off the “burnt ends” and brush them with a sweet-tangy BBQ sauce before serving.

Conclusion

In conclusion, burnt ends are a Kansas City favorite that can bring an extra layer of flavor and texture to your barbecue spread. They are a unique combination of crunchy, smoky, and sweet, and are sure to be a hit with your guests. While making burnt ends may take a little bit of extra time and effort, the results will be well worth it.