History. How-to. Happiness. 

While there is much debate as to where brisket burnt ends originated, there is no denying they are perfect, pillowy bites of brisket heaven. Rumored to have found their beginnings in Kansas City, one would be hard pressed to find a barbeque joint in KC that doesn’t have burnt ends on the menu.

What is a burnt end? Well, that is less debatable. Burnt ends are the extremely flavorful bite-sized pieces cut from the point/deckle of a smoked brisket. Considered a delicacy to BBQ connoisseurs, they often considered the perfect brisket bite.


Burnt ends can be cut from a brisket point, that has been separated from the flat prior to smoking, or can be removed after smoking a whole brisket by cubing the point when fully cooked. Due to the higher internal fat (marbling) of a brisket point, it often takes longer to cook and render out that delicious marbling. Allowing the point to cook a little further, not only breaks down the internal fats, it adds a layer of “bark” or char to the point – leading to the name “burnt” ends.

Traditional burnt ends must have an ample amount of bark on at least one side, hence the term “burnt”. They can be served with or without sauce and are incredibly versatile when planning a menu. From sandwiches and nachos, to baked beans and chili, there are ample recipes burnt ends make even better. For the purists, there is nothing wrong with cubing the point immediately upon cooking and sneaking that very first bite before anyone else shows up.

If you’ve never tried them, you are most definitely missing out, and we are here to help with a brisket burnt ends recipe. Follow the steps below to make your very own Brisket Burnt Ends. You’ll be impressing your friends and family in no time, that is if you decide to share!


Follow our HOW TO SMOKE A BRISKET video for our step by step process on how to smoke a backyard brisket with 15-Time World Champion Pitmaster Darren Warth.


Once the brisket has rested remove the point from the flat. Remove any excess fat that is left between the point and flat.


With a sharp slicing knife, cut the point into bite-sized cubes.


If you don’t want to add sauce, after cubing the point, add a bit more seasoning to the burnt ends, toss and serve.


After the point has been into bite-sized cubes add a bit more seasoning, toss with sauce to cover all sides and serve. If you need a brisket burnt ends rub recipe, combine equal parts salt and pepper for a simple, flavorful mix. You can also use SRF Brisket Rub for a fast, delicious solution.


After the point has been into bite-sized cubes and seasoning and sauce have been added – place burnt ends in a sheet pan covered in foil and return to smoker (at 250°F) for an additional 30-60 min stirring every 15 min. When sauce is set to desired level of tackiness, remove from smoker, stir and serve.