Burnt ends? They’re basically the definition of BBQ. Whether you go smoky or sweet, pork or beef, game day or family dinner — these burnt ends recipes cover it all. Trust me, no matter which recipe you make, burnt ends will be the first thing gone from your spread. Because there’s just something about that flavor people can’t resist.
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Why You’ll Love Burnt Ends Recipes
So, what exactly are burnt ends? In short, they’re the flavorful, fatty chunks cut from the point end of a whole packer brisket — also known as the top muscle. Because this part has more marbling, it naturally delivers more flavor. As the meat undergoes a long, slow cook time, the excess fat gradually renders down. In the end, you’re left with rich, smoky cubes that taste like BBQ gold.
Not surprisingly, you’ll often see classic burnt ends in Kansas City-style BBQ, where they’re coated in sweet sauce, smoked again for an additional hour, and served with white bread or baked beans.
But let’s be real — there’s no rule saying burnt ends have to come from brisket. I’ve made them with beef chuck roast, pork belly, shoulder clods, bologna, even hot dogs and also salmon. With a sharp knife, the right beef rub, and a little patience, the possibilities are endless.
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If you’re a fan of burnt ends, then you won’t want to miss my other traditional brisket favorites like Overnight Smoked Brisket, Chopped Brisket Sandwich, and then also my Smoked Brisket Queso recipe. Undoubtedly, so many choices for leveling up any backyard feast.
My Favorite Burnt Ends Recipes
From smoky classics to creative twists, these burnt ends recipes pack bold, delicious flavor into every bite. Simply put, this is fire cooking at its finest.
Beef Burnt Ends
I’ve got two types of burnt ends here. The traditional burnt ends are made with beef brisket. They are typically made after you’ve gone through the whole process of cooking an entire brisket. It is a lengthy process, but the payoff is insanely delicious.
The second is burnt ends made with a chuck roast. You still get great flavor with this recipe AND a chuck roast is much more affordable than a whole brisket. So, the next time you want some brisket, give the Poor Man’s Burnt Ends recipe a try. The cooking process is basically the same, and with a tandy bbq sauce, they give the brisket burnt ends a run for their money!
BBQ Brisket Burnt Ends
Brisket Burnt Ends
Poor Man’s Burnt Ends
Pork Belly Burnt Ends
Pork belly burnt ends are everything we love about burnt ends, but this time made with the savory meat: pork belly. Whether you smother these guys with a barbecue sauce or your favorite rub, they come out delicious every time!
Smoked Pork Burnt Ends
Crispy Pork Belly Burnt Ends
Pastrami Pork Belly Burnt Ends
Honey Garlic Pork Belly Burnt Ends
Smoked Tequila Lime Burnt Ends
Pork Belly Burnt Ends with Maple and Bourbon
Teriyaki Pork Belly Burnt Ends
Smoked Maple Sriracha Burnt Ends
Smoked Pork Belly Burnt Ends with Applesauce
Other Burnt End Options
Sometimes, you just want to switch things up. That’s exactly what these burnt end recipes are. They’re a fun, unique way to make burnt ends and still so delicious! I mean… who doesn’t love bologna?! Or for those seafood lovers, give the Salmon Burnt End Recipe a go.
Smoked Bologna Burnt Ends
Smoked Hot Dog Burnt Ends
Smoked Salmon Burnt Ends
Whether it’s your first time making burnt ends or you’re a seasoned meat candy connoisseur, there’s something here that’ll grab your attention. From traditional brisket to unexpected twists, each recipe offers a unique way to enjoy this BBQ favorite. As a result, with all these options at your fingertips, you’ll undoubtedly have every summer BBQ party covered!
Tips for Cooking Burnt Ends
1. First off, cook time matters, because it just does. Burnt ends aren’t a quick fix. In fact, low and slow is the best way to break down that excess fat and transform it into tender, smoky flavor.
However, the type of protein you choose does make a big difference! If you want a shorter cook time, try the salmon burnt ends. Pork belly is a good middle ground when it comes to cook time, so it could be a good one to practice on. Brisket burnt ends take the longest, so you should plan for several hours on the smoker for those guys.
2. Next, use the right tools, because they can make all the difference. To get that perfect texture and bark, you’ll need essentials like peach butcher paper, a digital meat thermometer, aluminum pans, and a solid cutting board. Additionally, don’t forget the charcoal chimney and wood chunks to amp up the smoke flavor.
3. Then, season well, because you’ll taste the difference. Whether you’re going with your favorite beef rub or a spicy BBQ sauce, bold flavor is key. For extra punch, I recommend checking out some of my rubs at Spiceology.
4. Finally, let it rest, because you’ll love the meat 1,000x more. Without a doubt, resting gives juices time to redistribute, especially with fatty cuts like the brisket point. That final pause is essential because it makes all the difference in flavor and tenderness.
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What to Serve With Burnt Ends
Burnt ends play well with the classics: cornbread, coleslaw, macaroni, or baked beans. Don’t forget a solid favorite BBQ sauce or even a spicy BBQ sauce for extra kick. White bread and pickles? Always welcome.
Leftovers & Reheating
Wrap leftovers in foil and stash them in an airtight container. Store in the fridge for up to 5 days. Reheat in a 250-degree oven or in a foil packet on the grill.
Leftovers? Great for tacos, sliders, breakfast burritos, or just eaten cold off the cutting board — I won’t judge.
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FAQs
You sure can. You’ll miss out on that signature smoke, but the oven at 250 degrees F will still get you to tender, juicy results. Use a rack over an aluminum pan to mimic smoker airflow.
The flat cut of brisket is great for slicing, sandwiches, and more. Whether you go classic Texas rub, crockpot-style with beef broth, or even corned beef, there are tons of ways to use it. Visit our brisket archives for more inspiration.
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