Burnt ends

Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking.

History

Burnt ends originated in Kansas City, Missouri, where they were traditionally made from the ends of a smoked brisket. These pieces were often given away for free or used in dishes like baked beans because they were considered too tough to sell. However, their popularity grew over time, and they are now a sought-after item in many barbecue restaurants.

Preparation

The preparation of burnt ends involves smoking a brisket, a cut of meat from the lower chest or breast of beef or veal. The "point", the thicker, fattier end of the brisket, is then cut off and returned to the smoker until it is charred on the outside but tender on the inside. This process can take several hours, as the meat is cooked slowly to allow the fat to render out and the connective tissue to break down.

Serving

Burnt ends can be served in a variety of ways. They are often served as an appetizer or a main dish, either on their own or in a sandwich. They can also be used as an ingredient in other dishes, such as baked beans or chili. In Kansas City, burnt ends are traditionally served with a side of barbecue sauce and pickles.

Variations

While the traditional burnt ends are made from beef brisket, variations of the dish can be made from other types of meat, such as pork or chicken. These are often referred to as "faux burnt ends" or "poor man's burnt ends". The preparation and cooking process is similar, but the flavor and texture can vary depending on the type of meat used.

See also

• Barbecue in the United States
• List of smoked foods
• Regional variations of barbecue

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