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

Burnt ends are bite-sized cubes of smoked meat—traditionally brisket point—that are sauced and cooked again until caramelized and tender.

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.

The brisket point is preferred because it has more fat, which keeps the cubes moist and rich during the second cook.

Sauce is traditional and helps create the signature sticky exterior, but you can make drier, rub-forward burnt ends if you prefer.

Yes. As long as you use indirect heat and add smoke flavor when possible, burnt ends work well on gas, pellet, or charcoal grills.