Burnt Ends — What Are They and How Do You Make Them? | The Rub Kitchen
Burnt ends are the crispy, caramelized cubes from the point of a brisket — double-smoked, with a deep bark and an intense smoky flavor. Once discarded as scraps, they are now one of the most coveted specialties in the BBQ world. Origin: Kansas City.
What exactly are burnt ends?
A full brisket ("packer brisket") consists of two parts: the flat (the lean, uniform portion) and the point (the fattier, marbled portion on top). The point has more fat and connective tissue — after the first smoking phase, the flat is cooked but the point needs more time. That extra time gives the point its character.
Burnt ends are made by cutting the point off the brisket after the first smoking phase, dicing it, sprinkling it with extra rub and sauce, and then returning it to the smoker for another hour or two. The result: cubes with a thick, crispy bark all around, tender inside, and intensely flavored.
Burnt ends step-by-step
- Step 1: Smoke a full brisket (flat + point) at 110–120°C until the flat reaches an internal temperature of 93°C — allow 10–14 hours.
- Step 2: Separate the point from the flat along the fat layer that divides them.
- Step 3: Cut the point into cubes of approximately 3x3 cm.
- Step 4: Generously sprinkle the cubes with extra dry rub.
- Step 5: Add a tablespoon of honey and a splash of BBQ sauce — toss to coat each cube.
- Step 6: Place the cubes in an aluminum pan and return them, uncovered, to the smoker at 135–150°C for 1.5–2 hours.
- Step 7: Stir halfway through. The cubes are ready when they are caramelized and have a thick, sticky bark.
Poor man’s burnt ends — without brisket
No whole brisket on hand? Chuck roast is an excellent alternative — same preparation technique, shorter cooking time (6–8 hours), less expensive. The result is slightly less intense but still excellent. Popular in NL/BE where packer brisket is less easy to find.
Which rub for burnt ends?
Burnt ends can handle a powerful rub — the double smoking phase and caramelization demand flavor depth. A rub with paprika, garlic, onion powder, and a touch of sugar (for caramelization) works best.
Rub Kitchen tip
The Smoky Spicy Tex-Mex BBQ Rub and the Memphis BBQ Rub are both excellent on burnt ends. Tex-Mex for more heat and smoky flavor, Memphis for a classic sweet-spicy bark.