Burnt Ends: The Best Bite in Barbecue

Burnt ends started as the chef's treat — the scorched corners of the brisket point that the pitmaster would trim off and eat while slicing the rest. At some point someone put them on the menu and a legend was born. Here is how we make them.

You Need the Point

Burnt ends come from the point end of the brisket — the deckle, the thick fatty section that sits on top of the flat. The point has significantly more intramuscular fat and connective tissue than the flat, which is why it can take the additional time and heat required to become burnt ends without drying out. Do not try to make burnt ends from the flat.

First Cook

Cook a full packer brisket to probe tender as you normally would. When you go to slice the flat, separate the point from the flat by running your knife through the fat seam that divides them. Set the flat aside to slice. The point is going back on the smoker.

Cube, Sauce, and Return

Cube the point into roughly 4cm pieces. Toss them in a mixture of your favourite BBQ sauce, a little honey, brown sugar, and a touch of apple cider vinegar. You want them coated but not drowning. Place them in a single layer in a foil tray and return to the smoker uncovered at 160°C to 180°C.

The Second Render

Leave them for 1.5 to 2 hours, tossing once halfway through. The sauce will caramelise and reduce, the fat will render even further, and the edges will develop that deep, sticky, lacquered exterior that defines a great burnt end. They are done when the sauce is tacky and the edges have some char.

Serve Immediately

Burnt ends do not hold well — the sauce continues to tighten and they can overcook quickly in a warming oven. Get them off the smoker and serve them within 20 minutes. At our catering events they are always the first thing to disappear from the table, without exception.