Burnt ends are basically the definition of BBQ. Smoky or sweet, pork or beef, game day or family dinner — these burnt ends recipes do it all. I guarantee that whatever recipe you use, burnt ends will be the first dish to disappear from your spread. People can’t resist their delicious flavor!
Here’s a whole roundup of our favorite burnt ends recipes, along with the best way to serve them. If you’re in the mood for a traditional burnt ends recipe or something more adventurous, then look no further! We have the perfect combinations right here.
Why You’ll Love Burnt Ends Recipes
So, what exactly are burnt ends? Typically, burnt ends are flavorful pieces of meat cut from the point end of a brisket. The entire brisket, which is a really large cut of meat, is basically separated into two cuts: the lean flat cut and the fattier point cut.
Because the point of the brisket has a higher fat content, it takes longer to cook, which gives us burnt ends! You generally see burnt ends a lot in Kansas City-style barbecue, where they’re considered a delicacy.
But the best thing about burnt ends recipes? You don’t have to stop at traditional beef brisket. I’ve made them with pork butt and pork shoulder, pork belly, bologna, hot dogs, even smoked salmon and poor man’s burnt ends, and all with great results.
If you’re a fan of burnt ends, you’ll probably love my other BBQ brisket recipes. Check out my recipes for Overnight Smoked Brisket, Chopped Brisket Sandwich, BBQ Brisket Nachos and Smoked Brisket Queso.
My Favorite Burnt Ends Recipes
These recipes run the gamut from traditional to adventurous, with every protein you can think of. Whatever way you make your burnt ends, I know they’ll be so freakin’ delicious!
BBQ Brisket Burnt Ends
Brisket Burnt Ends
Poor Man’s Burnt Ends
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
Whether it’s your first time making burnt ends or you’re a meat candy connoisseur, I hope you find something that grabs you in these different ways to prepare burnt ends. With all these recipes, you basically have every summer BBQ party covered!
Tips for Cooking Burnt Ends
1. Give yourself time for the cooking process. Burnt ends are from the fattier part of the brisket, and this part can be initially tough. But prolonged smoking at a low temperature gradually converts the collagen in the meat into gelatin, which adds moisture and tenderness to the meat. With this whole process, you get the melt-in-your-mouth texture that makes life worth living.
2. Seasoning is key. You’ll find lots of options in these recipes. But, if you’re in a pinch and you want to keep it simple, you can’t go wrong with your go-to favorite rub or one with kosher salt, brown sugar and garlic powder. You can also check out my line of spice rubs from Spiceology!
3. Finally, make sure you have aluminum foil, a foil pan, a digital meat thermometer and butcher’s paper on hand. You’ll need these for checking the internal temperature of the meat, properly smoking and finishing your burnt ends.
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What to Serve With Burnt Ends
Like I said, burnt ends are BBQ at its finest. Stick with your favorite BBQ sides like potato salad, cornbread (or white bread), coleslaw, baked beans, collard greens or macaroni for a good time. Don’t forget the barbecue sauce.
Leftovers & Reheating
If you have any burnt ends left (miracle of miracles!), wrap them in aluminum foil and then store them in an airtight container for 3-5 days in the refrigerator. For leftover burnt ends, there are so many possibilities. Sandwiches, nachos, tacos — let your imagination run wild.
FAQs
You sure can! You’ll miss out on plenty of smoke flavor, but the oven will get the job done. Follow the recipes as directed in a 250 degree oven
There are so many ways you can cook brisket — classic BBQ with a Texas style rub, in the slower cooker with tangy BBQ sauce, braised in the oven, corned beef for St. Patrick’s Day (or whenever the mood strikes you for delicious Reuben) and much more. Be sure to check out all our brisket recipes for inspiration!
For the easiest, high-tech smoking, I highly recommend Oklahoma Joe’s Tahoma 900 smoker. It uses gravity to keep the fire going at a steady temperature. It comes with a digital meat thermometer probe connected to an app on your phone, so you’ll always be on top of the temperature.
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