Burnt Ends

Burnt ends are cubed pieces of the brisket point that have been seasoned with rub and sauce, then smoked until the edges caramelize into sticky, crispy-tender nuggets of pure BBQ bliss. They originated in Kansas City — Arthur Bryant's is often credited — where they were originally the trimmings from the brisket ends that were too charred to slice. Pitmasters would chop them up and give them away or sell them cheap. Then people figured out they were the best part of the brisket.

How to Make Brisket Burnt Ends: 1. Smoke a whole packer brisket to completion (probe tender at ~203°F) 2. Separate the point from the flat at the fat seam 3. Cube the point into roughly 1-inch pieces 4. Toss with your rub and a thin coat of BBQ sauce 5. Place in a foil pan and return to the smoker at 250°F 6. Cook for 1-2 hours, stirring once, until the sauce caramelizes and the cubes are tender with sticky, dark edges

The Result: Each cube has a caramelized crust on the outside and a rich, melt-in-your-mouth interior. The fat in the point renders during the second cook, and the sauce glazes into a sticky coating. They're addictive.

Pork Belly Burnt Ends: A popular variation uses cubed pork belly instead of brisket point. Same technique — cube, season, sauce, smoke. Pork belly burnt ends are richer (pork belly is fattier) and cook faster. They're great, but they're not the original.

Competition Tip: Burnt ends are often the first thing to sell out at BBQ joints, and for good reason. If you're feeding a crowd, make a batch from the point — they'll be the most popular item on the table.