Burnt Ends
The crispy, caramelized tips of the brisket. BBQ candy. The best bite at the table. Burnt ends originated at Arthur Bryant's in Kansas City — the crispy, overcooked edges of the brisket that the pit c
Ingredients
- 1 brisket point (5-7 pounds)
- salt
- pepper
- garlic powder
- 1/2 cup BBQ sauce
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon honey
- hardwood for smoking (oak
- hickory
- or pecan)
Method
Phase 1: Smoke the point (6-8 hours)
- If using a whole packer brisket, separate the point from the flat before cooking by running a knife through the fat vein between the two muscles. Season the point with equal parts salt, pepper, and garlic powder. Smoke at 225-250°F until the internal temperature reaches 195°F and a probe slides in easily. This is the same process as making Texas brisket.
- If you've already smoked a whole brisket, separate the point after the initial cook and use it for burnt ends while slicing the flat.
Phase 2: Cube (5 minutes)
- Remove the point from the smoker. Cut against the grain into 1-inch cubes. Remove any large pieces of unrendered fat — the remaining intramuscular fat will provide plenty of moisture and flavor.
Phase 3: Sauce and smoke again (1.5-2 hours)
- Place the cubes in a foil pan. Toss with BBQ sauce, butter, brown sugar, and honey. Return the uncovered pan to the smoker at 250°F for 1.5-2 hours, stirring every 30 minutes. The sauce reduces, the sugar caramelizes, and the cubes develop a sticky, lacquered exterior that's the hallmark of great burnt ends.
- The burnt ends are done when the sauce has thickened into a glaze, the cubes are tender enough to cut with a fork, and every surface is caramelized. They should jiggle when you shake the pan — that's the rendered fat and gelatin telling you they're perfect.