This results in a delicious almost candy-like cube of meat. this technique is pretty unique to Kansas City, but it is definitely preferred for making the perfect burnt ends because you end up with more smoke and bark on the entire surface area of the brisket point.īrisket burnt ends are made by smoking the point of a brisket, wrapping it in peach butcher paper, cutting the smoked brisket into cubes, then cooking the cubed meat in sauce and brown sugar. This recipe is made from the brisket point only, as opposed to smoking a whole brisket and then separating and cubing the point later. This whole process for making burnt ends starts with a brisket.
You are left with these little nuggets of tender beef with a signature smoky bark and crazy good BBQ flavor in every bite. It is also well-marbled with fat, so when the meat cooks low and slow over a wood fire those tight connective tissues break down and gelatinize as the fat melts and moisturizes the meat. This cut comes from the pectoral muscle of the cow and is exceptionally tough because the cow uses it so frequently.
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Kansas City, Missouri is where burnt ends really took hold, and that’s where I went behind the counter to learn the ins and outs of how to cook them the “right way.” These tasty meat treats aren’t leftovers anymore, they are now a headlining item!īurnt ends are made from the point end (also called the deckle) of a brisket. They became such a phenomenon that lots of restaurants started putting burnt ends on the menu. Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth bites of meat candy.īurnt ends originally began as a Friday special at BBQ joints after the restaurant had collected the crispy ends of their sliced brisket throughout the week, sauced them up, and served them on bread. This Burnt Ends recipe comes straight from the pitmasters in Kansas City’s biggest BBQ joints. Jump to Recipe Jump to Video Print Recipe
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