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Best Collection of Brisket Burnt Ends

Most people describe them as crispy, succulent, fatty “BBQ pop-corns”.  It is not the size of the burnt ends that matters, but the amount of bark in each bite.  Nobody serve burnt ends better than those from Kansas City.  You can too if you know how.

Burnt ends, as their name alludes to, are a cooked longer than traditional sliced brisket because the point contains a higher fat content than the flat of the brisket.  This additional time allows the fat content to break down and tenderize the meat. Many restaurants don’t go through the hassle of making burnt ends due to the time and delicate process used to smoke them.

Burnt ends are typically made by smoking the entire brisket, allowing the meat to rest and cool, then cutting off the point and cooking it longer by itself. The images below will help to illustrate where the point is and how to properly cut a beef brisket. Make sure to cut against the grain or your beef will turn out tough.

Point to note: Brisket will take about an hour to an hour and 15 minutes per pound to cook on the smoker. The internal temperature should be of about 185 degrees Fahrenheit before you can take it off the smoker. With certain smokers it may be hard to reach this internal temperature because your heat source is far away from the brisket. If this is the case, you can always wrap your brisket in aluminum foil or finish your brisket for the 45 minutes to an hour in the oven at 250 degrees.

Watch these videos to get access to tips, tricks and secrets to fantastic smoked brisket burnt ends from the masters themselves.

Source: TheWolfePit

Source: Smoked Reb BBQ

Source: HowToBBQRight Malcom Reed

Source: BarbecueTricks