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In Praise of Burnt Ends: Kansas City–Style Brisket Candy

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer Old Arthur Pork Belly Burnt Ends
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In Praise of Burnt Ends

Burnt ends began as the crispy brisket trimmings served by legendary Arthur Bryant at his eponymous Kansas City restaurant. They didn’t cost a penny, and you got to sample them if you were at the head of the invariably long line that formed while waiting for the restaurant to open. Today, burnt ends have morphed into a specialty (and revenue source) in their own right, as many Kansas City restaurateurs now separate the point from the flat, serving the latter as barbecued brisket and the former as burnt ends. The modern burnt end might be described as brisket candy: you slather it with sweet barbecue sauce and roast it to caramelize the sugar. The following burnt ends start with cooked brisket.

Kansas City Burnt Ends

Burnt Ends from Brisket Chronicles

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Burnt ends may have started with brisket, but they don’t have to end there. The same smoky-sweet treatment works beautifully on other cuts—and even unexpected ingredients. Pork belly burnt ends deliver rich, bite-sized indulgence, while hot dog burnt ends turn a cookout staple into pure barbecue fun. Once you understand the method, burnt ends become less about tradition and more about creativity at the grill.

burnt ends recipe

Burnt Ends: Frequently Asked Questions

What are burnt ends?
Burnt ends are bite-sized cubes of smoked meat—traditionally brisket point—that are sauced and cooked again until caramelized and tender.
Are burnt ends always made from brisket?
No. While brisket is the classic choice, burnt ends can also be made with pork belly, hot dogs, and other well-marbled meats using the same technique.
What part of the brisket is best for burnt ends?
The brisket point is preferred because it has more fat, which keeps the cubes moist and rich during the second cook.
Do you need sauce to make burnt ends?
Sauce is traditional and helps create the signature sticky exterior, but you can make drier, rub-forward burnt ends if you prefer.
Can burnt ends be made on a gas or pellet grill?
Yes. As long as you use indirect heat and add smoke flavor when possible, burnt ends work well on gas, pellet, or charcoal grills.

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