Burnt ends recipe — the candy of the BBQ
Deel
Burnt ends are the most coveted bites of BBQ — crispy, caramelized cubes of brisket with a deep smoky flavor and a tender, melting interior. In Kansas City, they are legendary. Time-consuming, but more than worth the effort.
→ Beef on the BBQ — brisket, beef short ribs & more | Burnt ends — complete recipe
What are burnt ends?
Burnt ends come from the point of the brisket — the fattiest part. After cooking the entire brisket, you cut off the point, dice it, sprinkle it with extra rub, and cook it for another hour. The fat melts away, the outside caramelizes, and you get small flavor bombs.
→ Brisket on the BBQ — low & slow recipe
Which rub?
- Memphis — sweet-smoky, the classic choice for burnt ends. More about Memphis rub
- Tex-Mex — bold and full of flavor. More about Tex-Mex rub
Step by step
- Cook a whole brisket low & slow at 110°C until internal temperature reaches 90°C (10–14 hours)
- Cut the point (the fattiest part) from the flat
- Cut the point into cubes of 3–4 cm
- Generously sprinkle with extra rub
- Return to the BBQ at 135°C for another 1–2 hours
- Optional: baste with BBQ sauce for the last 30 minutes for a glossy layer
→ Direct vs indirect heat | BBQ temperatures & cooking times | Homemade BBQ sauce