The Best Burnt Ends Recipes
Burnt ends? They’re basically the definition of BBQ. Whether you go smoky or sweet, pork or beef, game day or family dinner — these burnt ends recipes cover it all. Trust me, no matter which recipe you make, burnt ends will be the first thing gone from your spread. Because there’s just something about that flavor people can’t resist. Table of Contents Why You’ll Love Burnt Ends RecipesMost Anticipated Grill of 2025​My Favorite Burnt Ends RecipesBeef Burnt EndsPork Belly Burnt EndsOther Burnt End OptionsTips for Cooking Burnt EndsWhat to Serve With Burnt EndsLeftovers & ReheatingMore of my Favorite RecipesFAQsHONEY INFUSED. FLAME PERFECTED. Why You’ll Love Burnt Ends Recipes Most Anticipated Grill of 2025 ​My Favorite Burnt Ends Recipes Beef Burnt Ends Pork Belly Burnt Ends Other Burnt End Options Tips for Cooking Burnt Ends What to Serve With Burnt Ends Leftovers & Reheating More of my Favorite Recipes FAQs HONEY INFUSED. FLAME PERFECTED. Why You’ll Love Burnt Ends Recipes So, what exactly are burnt ends? In short, they’re the flavorful, fatty chunks cut from the point end of a whole packer brisket — also known as the top muscle. Because this part has more marbling, it naturally delivers more flavor. As the meat undergoes a long, slow cook time, the excess fat gradually renders down. In the end, you’re left with rich, smoky cubes that taste like BBQ gold. Not surprisingly, you’ll often see classic burnt ends in Kansas City-style BBQ, where they’re coated in sweet sauce, smoked again for an additional hour, and served with white bread or baked beans. But let’s be real — there’s no rule saying burnt ends have to come from brisket. I’ve made them with beef chuck roast, pork belly, shoulder clods, bologna, even hot dogs and also salmon. With a sharp knife, the right beef rub, and a little patience, the possibilities are endless. Get stoked for life Most Anticipated Grill of 2025 WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE. 304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY If you’re a fan of burnt ends, then you won’t want to miss my other traditional brisket favorites like Overnight Smoked Brisket, Chopped Brisket Sandwich, and then also my Smoked Brisket Queso recipe. Undoubtedly, so many choices for leveling up any backyard feast. ​My Favorite Burnt Ends Recipes From smoky classics to creative twists, these burnt ends recipes pack bold, delicious flavor into every bite. Simply put, this is fire cooking at its finest. Beef Burnt Ends I’ve got two types of burnt ends here. The traditional burnt ends are made with beef brisket. They are typically made after you’ve gone through the whole process of cooking an entire brisket. It is a lengthy process, but the payoff is insanely delicious. The second is burnt ends made with a chuck roast. You still get great flavor with this recipe AND a chuck roast is much more affordable than a whole brisket. So, the next time you want some brisket, give the Poor Man’s Burnt Ends recipe a try. The cooking process is basically the same, and with a tandy bbq sauce, they give the brisket burnt ends a run for their money! BBQ Brisket Burnt Ends If you think it can't get any better than smoked brisket, hold my beer. These brisket burnt ends get hit with homemade BBQ sauce, chipotles, honey, and then my Cherry Chipotle Ale Rub. A perfect combination of sweet and heat. View Recipe Brisket Burnt Ends Brisket Burnt Ends made from the brisket point — the part of the meat that absorbs all the smoke and slow heat. This is what BBQ dreams are made of, because it just doesn't get any better! View Recipe Poor Man’s Burnt Ends Made from beef chuck roast, this one is a great way to get that burnt end flavor without breaking the bank. Low and slow, then sauced and seared for a crispy finish. View Recipe Pork Belly Burnt Ends Pork belly burnt ends are everything we love about burnt ends, but this time made with the savory meat: pork belly. Whether you smother these guys with a barbecue sauce or your favorite rub, they come out delicious every time! Smoked Pork Burnt Ends Cubes of pork belly get smoked, sauced with honey and hot sauce, then cooked until they’re falling apart. Smoky, sticky, insanely good. View Recipe Crispy Pork Belly Burnt Ends Thick 1-inch cubes of pork belly seasoned, smoked, and caramelized for that crisp edge and tender bite. View Recipe Pastrami Pork Belly Burnt Ends Smoked low and slow with pastrami-style spices, these burnt ends are bold, beefy, and full of that deli-meets-BBQ flavor. View Recipe Honey Garlic Pork Belly Burnt Ends Sweet garlic glaze meets smoky pork. One bite and you're hooked. View Recipe Smoked Tequila Lime Burnt Ends Finished with a splash of Lone River Ranch Water — cheers to that. View Recipe Pork Belly Burnt Ends with Maple and Bourbon Smoked pork belly with maple syrup and bourbon for that smoky-sweet kick that’s hard to beat. View Recipe Teriyaki Pork Belly Burnt Ends A caramelized crust of sweet and spicy teriyaki sauce on tender pork belly. Straight-up addictive. View Recipe Smoked Maple Sriracha Burnt Ends Smoky, spicy, and sweet — a flavor bomb combo that delivers. View Recipe Smoked Pork Belly Burnt Ends with Applesauce Applesauce and pork is a classic combo, but add some smoke and spice? Next-level flavor. View Recipe Other Burnt End Options Sometimes, you just want to switch things up. That’s exactly what these burnt end recipes are. They’re a fun, unique way to make burnt ends and still so delicious! I mean… who doesn’t love bologna?! Or for those seafood lovers, give the Salmon Burnt End Recipe a go. Smoked Bologna Burnt Ends Childhood nostalgia meets grown-up BBQ. Get yourself an aluminum pan and dive in. View Recipe Smoked Hot Dog Burnt Ends Don’t knock it ‘til you try it. Quick, easy, and fun — great for tailgates. View Recipe Smoked Salmon Burnt Ends Yes, even salmon can get the burnt ends treatment. Trust me, it’s worth it. View Recipe Whether it’s your first time making burnt ends or you’re a seasoned meat candy connoisseur, there’s something here that’ll grab your attention. From traditional brisket to unexpected twists, each recipe offers a unique way to enjoy this BBQ favorite. As a result, with all these options at your fingertips, you’ll undoubtedly have every summer BBQ party covered! Tips for Cooking Burnt Ends 1. First off, cook time matters, because it just does. Burnt ends aren’t a quick fix. In fact, low and slow is the best way to break down that excess fat and transform it into tender, smoky flavor. However, the type of protein you choose does make a big difference! If you want a shorter cook time, try the salmon burnt ends. Pork belly is a good middle ground when it comes to cook time, so it could be a good one to practice on. Brisket burnt ends take the longest, so you should plan for several hours on the smoker for those guys. 2. Next, use the right tools, because they can make all the difference. To get that perfect texture and bark, you’ll need essentials like peach butcher paper, a digital meat thermometer, aluminum pans, and a solid cutting board. Additionally, don’t forget the charcoal chimney and wood chunks to amp up the smoke flavor. 3. Then, season well, because you’ll taste the difference. Whether you’re going with your favorite beef rub or a spicy BBQ sauce, bold flavor is key. For extra punch, I recommend checking out some of my rubs at Spiceology. 4. Finally, let it rest, because you’ll love the meat 1,000x more. Without a doubt, resting gives juices time to redistribute, especially with fatty cuts like the brisket point. That final pause is essential because it makes all the difference in flavor and tenderness. Add flavor to everything you’re cooking shop over the fire spice lines What to Serve With Burnt Ends Burnt ends play well with the classics: cornbread, coleslaw, macaroni, or baked beans. Don’t forget a solid favorite BBQ sauce or even a spicy BBQ sauce for extra kick. White bread and pickles? Always welcome. Leftovers & Reheating Wrap leftovers in foil and stash them in an airtight container. Store in the fridge for up to 5 days. Reheat in a 250-degree oven or in a foil packet on the grill. Leftovers? Great for tacos, sliders, breakfast burritos, or just eaten cold off the cutting board — I won’t judge. More of my Favorite Recipes FAQs Can I Make These in the Oven? You sure can. You’ll miss out on that signature smoke, but the oven at 250 degrees F will still get you to tender, juicy results. Use a rack over an aluminum pan to mimic smoker airflow. What About the Rest of the Brisket? The flat cut of brisket is great for slicing, sandwiches, and more. Whether you go classic Texas rub, crockpot-style with beef broth, or even corned beef, there are tons of ways to use it. Visit our brisket archives for more inspiration. Get stoked for life HONEY INFUSED. FLAME PERFECTED. NO HIGH FRUCTOSE CORN SYRUP. PURE HONEY GOODNESS. HONEY SWEETENED CAYENNE KICK SMALL BATCH HONEY SWEETENED CAYENNE KICK SMALL BATCH Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!