Ask a table full of BBQ fans for their favorite bite, and somebody will say burnt ends. So what are burnt ends? They’re bite-sized cubes of smoked brisket that go back in the smoker until the edges turn sticky and caramelized. They’re not burnt. They’re just really good at their job.
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What Are Burnt Ends?
Burnt ends are cubes of smoked meat that get a second trip through the smoker, tossed in rub and sauce, until the outside forms a crispy, caramelized crust while the inside stays tender and juicy.
The classic version comes from the point, the thicker and fattier end of a beef brisket. All that fat melts down during a long smoke, which is why burnt ends practically fall apart when you bite in.
As for the name? It’s all bark. Literally. That dark outside is the bark: the crust that forms when spice rub, smoke and rendered fat spend hours together over low heat. Burnt ends are basically the best of the bark with a juicy bite of meat attached.
Where Do Burnt Ends Come From?
Burnt ends got their start in Kansas City. When pitmasters there sliced brisket, the crusty, uneven ends of the point didn’t make for neat slices, so they got trimmed off. Instead of tossing them, BBQ joints handed them out to folks waiting in line or sold them for cheap.
Word got around fast. What started as scraps became one of the most requested bites in barbecue.
Our BBQ leans Kansas City style, so you could say burnt ends run in the family.
Brisket Burnt Ends vs. Pork Burnt Ends
Brisket gets the credit for the original, but pork has earned its seat at the table.
| Brisket burnt ends | Pork burnt ends | |
|---|---|---|
| Cut | Point end of a beef brisket | Pork belly or pork shoulder |
| Flavor | Rich, beefy and smoky | Sweeter and porkier |
| Texture | Crusty bark, melt-in-your-mouth inside | Caramelized outside, extra tender inside |
| Best for | BBQ purists | Anyone with a sweet tooth |
How Are Burnt Ends Made?
Good burnt ends take patience. Here’s how Pitmasters make them:
- Smoke the whole brisket low and slow. Usually around 225°F to 250°F for 10 hours or more, until the point is tender.
- Separate the point from the flat. The leaner flat gets sliced. The fattier point becomes burnt ends.
- Cut it into cubes. About 1 to 1 1/2 inches each.
- Season and sauce. Toss the cubes in rub and BBQ sauce, sometimes with a little brown sugar for extra caramelization.
- Back into the smoker. Another 1 to 2 hours, until the sauce sets into a sticky glaze.
Add it all up and you’re lookin’ at most of a day. That’s why most folks would rather let us do it. For more cuts and cook times, check out our Smoked Meat Recipes guide.
Burnt Ends Near Me? Your Local Sonny’s Has You Covered
Making burnt ends at home is a labor of love. Your Sonny’s Pitmaster already put in the hours, so all that’s left for you is the eating part.
- Maple BBQ Pork Burnt Ends. Our fall menu star: tender pork burnt ends glazed in Maple BBQ sauce. Here for a limited time, so don’t wait on these.
- Brisket Burnt Ends by the platter. Feeding a crowd? Order them through Sonny’s Catering and watch the platter empty before the plates are passed.
- Earn while you eat. Check in with Sonny’s Rewards on every visit and put those points toward your next round.
Burnt Ends FAQ
Are burnt ends actually burnt?
No. The dark outside is bark, a caramelized crust of smoke, spices and rendered fat. The inside stays juicy and tender.
What cut of meat are burnt ends?
Traditional burnt ends come from the point, the fattier end of a beef brisket. Pork burnt ends are usually made from pork belly or pork shoulder.
How long does it take to make burnt ends?
Most of a day. The brisket smokes for 10 hours or more, then the cubes go back in for another 1 to 2 hours.
Are burnt ends the same as brisket?
Burnt ends come from brisket, but not all brisket becomes burnt ends. The lean flat is usually sliced, and the fatty point gets cubed and smoked again.
What sauce goes best with burnt ends?
Sweet, sticky sauces caramelize best, which is why Kansas City-style sauce is the classic. Find your perfect match in our sauce pairing guide.
The Best Bite in BBQ
Burnt ends started as the scraps nobody wanted and became the bite everybody fights over. Not bad for somethin’ with “burnt” in the name.
Come see what the fuss is about. Order online or stop by your local Sonny’s, and grab yours before somebody else at the table does.
