How to Cook Burnt Ends

burnt ends rub

There are several different ways to cook burnt ends, but the most important one is to know the temperature. Ideally, the internal temperature of a burnt end should be at least 200 degrees. To determine the temperature, use a meat thermometer and insert it like you would a butter thermometer. This will ensure that the meat reaches the correct temperature. After the internal temperature is reached, pull the burnt ends from the oven and allow them to rest slightly before serving.

Pork version of brisket burnt ends

Brisket burnt ends are an unmistakable barbecue treat, but there’s a pork version. These smoked meat candy pieces are traditionally served on bao buns. The texture of the meat is chewy and sweet, and the high sugar content in the rub helps create bark.

The brisket burnt ends originated in Kansas City. These crispy, fatty pieces were often left over after butchering the meat. They quickly became a staple of barbecue restaurants across the country, thanks to their distinctive bark. This smoky and crunchy crust makes for a BBQ symphony in your mouth.

While most traditional brisket burnt ends are made from the point cut of the brisket, some modern pitmasters prepare pork belly burnt ends in the same way. These smoky and delicious pork belly pieces are not labeled as such, so it’s important to ask before ordering.

To prepare the pork version of brisket burnt ends, wrap the brisket with peach butcher paper and place on a smoker. Smoke the brisket for six to eight hours or until the internal temperature reaches 165 degrees Fahrenheit. Once the internal temperature reaches this temperature, wrap the brisket in peach butcher paper and place on the smoker for another six to eight hours.

After the brisket is finished cooking, cover it with foil and allow it to rest for about an hour before removing it. The remaining fat on the pork should drip from the brisket and caramelize. The brisket will be ready to serve once it has caramelized.

Brisket burnt ends are best prepared slow and low, and can be made in a variety of ways. To make your own pork version, combine equal parts of garlic powder and salt. The brisket points are different from the flat ends and should be about 1/4 inch thick.

A pork version of brisket burnt ends is a delicious alternative to the traditional beef brisket burnt ends. Although traditionally made from smoked brisket, pork belly is equally delicious and makes a great snack year-round. The pork version is easy to make and makes an excellent game day snack.

Cooking time

The secret to delicious burnt ends is the right temperature. The internal temperature of a piece of meat should be at least 200 degrees Fahrenheit. When a meat thermometer registers that temperature, the burnt end is ready. The burnt ends should be cooled slightly before serving.

For best results, use a pork belly meat cut with a high fatty content. The pork belly is easy to marinate. Then, cut the pieces into bite-sized pieces. To finish, roast the pieces for about 40 minutes at 325 degrees F. Then, remove them from the oven and slice them into pieces that are equal in size.

Burnt ends are a favorite for barbecue in Kansas City and Texas. They are cubed pieces of meat that are twice smoked. When cooked, they are incredibly juicy and full of flavor. The sauce is sweet and sticky and gives the meat a unique flavor. It’s an easy, delicious way to make your favorite brisket recipe.


In preparation for the barbecue dish known as “poor man’s burnt ends,” you must use a barbecue rub and sauce to tenderize and enhance the flavor of the end. This kind of food should be cooked slowly on a low heat so that the meat remains moist and tender. Oven cooking is not the right method for this type of meat because it does not produce a deep smoky flavor. A smoker is the best method for this recipe because it produces a moist and flavorful meat.

How to Cook Burnt Ends Step By Step

Burnt ends are a popular and delectable barbecue treat typically made from the point end of a smoked beef brisket. These flavorful, crispy, and tender nuggets of beef are often smoked again after separating them from the main brisket. Here’s how to cook burnt ends:


  • Smoked beef brisket point (either leftover from a whole brisket or smoked separately)
  • Barbecue sauce or glaze of your choice
  • A mix of dry rub seasonings, such as salt, pepper, garlic powder, and paprika


  • Smoker or grill
  • Aluminum foil
  • Baking sheet or grill grates
  • Meat thermometer


1. Prepare the Brisket Point:

  • You can make burnt ends using a leftover point from a whole smoked brisket, or you can smoke a brisket point separately. If smoking the point separately, season it with your preferred dry rub seasonings.

2. Reheat the Brisket Point:

  • Preheat your smoker or grill to around 225-250°F (107-121°C).
  • Place the seasoned brisket point on the smoker grates or on a baking sheet if using the oven. Reheat it until it reaches an internal temperature of about 160-170°F (71-77°C). This ensures that the meat is warm and safe to eat.

3. Cube the Brisket Point:

  • Once the brisket point is reheated, remove it from the smoker or grill. Let it cool slightly to make it easier to handle. Then, cut the point into small, bite-sized cubes, typically about 1-1.5 inches.

4. Season and Sauce the Cubes:

  • Place the cubes in a large mixing bowl and season them with additional dry rub if desired.
  • Toss the cubes with barbecue sauce or a glaze of your choice. The sauce will caramelize and create a flavorful crust during the next stage of cooking.

5. Return to the Smoker or Grill:

  • Preheat your smoker or grill to a temperature of around 300-325°F (149-163°C), which is slightly higher than the initial smoking temperature.
  • Place the seasoned and sauced cubes on the smoker grates or a grill grate over indirect heat. Allow them to smoke and cook for about 2-3 hours, occasionally turning them to ensure even cooking and caramelization.

6. Monitor Doneness:

  • Keep a close eye on the cubes and remove them from the smoker or grill when they develop a crispy and caramelized exterior while still remaining tender and flavorful on the inside. The internal temperature of the burnt ends should be around 195-205°F (90-96°C).

7. Rest and Serve:

  • Remove the burnt ends from the smoker or grill and let them rest for a few minutes to allow the juices to redistribute.
  • Serve the burnt ends as an appetizer, side dish, or even in a sandwich with your favorite barbecue sides and sauces.

Cooking burnt ends is a mouthwatering experience, and it’s a great way to utilize leftover brisket or enjoy the rich, smoky flavor of beef in a new form. Customize the seasonings and sauces to your preference for a unique and delicious barbecue treat.

Read more great BBQ articles at Bob’s BBQ Tips


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