Smoked Burnt ends, or as I like to call them ‘Meat Candy‘ are a perfect little snack that was created in Kansas City. For some reason they never really made a huge impact outside of Kansas City. However, I am on a mission to change that. Every time I smoke a brisket I feel as though it is my duty to treat my guests to burnt ends. If you want to learn how to make the burnt ends make sure you see my recipe at the end! I hope you enjoy these burnt ends as much as I do! tray full of burnt ends ” Burnt ends are like popcorn, only , juicy, smokey and a little crispy.” – One of my kids! Table of contents What Are Burnt Ends? (A Game Changer Thats What!) The burnt ends come from the marbled point of a whole brisket. You can find my recipe for a 4 lb brisket in electric smoker if you need one. The ‘ends’ are smoked slowly until they’re tender to the touch and covered in deliiiiish BBQ sauce. You have two option when its making burnt ends. If your smoking a brisket you can use the ends of it. However if time/ money doesnt permit you to smoke a whole brisket, you can use chuck steak. It gives an amazing flavour on a budget and its much quicker! “Every cut of meat is different and will finish at a different time”. This means you will need a meat thermometer to monitor internal temperature. I have put together the best meat thermometers here you, so you can pick up right one. Justin How to Make Burnt Ends Crispy Burnt ends Print Recipe Smoked Burnt Ends Recipe After you cook these burnt ends you will discover why the folks in Kansas go so crazy over them. They have everything you need in a good snack. They are salty, crispy, juicy, tender and bursting with flavour! Prep Time5 mins Cook Time2 mins Total Time7 mins Course: Appetizer Cuisine: Barbecue Servings: 4 Calories: 250kcal Author: Charlie Ingredients 1 Smoked brisket BBQ or hot sauce Salt to taste Instructions Once you have your smoked brisket and you have let it rest, you need to cut the point off, make sure you do this against the grain. Place your squares into a foil pan and generously coat with your favorite BBQ sauce. I like to use a slightly spicy homemade smokey BBQ sauce that has a little bit of a spicy kick. Place the foil pan back into the smoker at around 275°F for a further 1.5 – 2.5 hours until the cubes have become nice and charred. You are looking for the end to be nice and burnt. As much as you want to eat the burnt ends fresh off the smoker, you do need to let them rest for a good 10 – 15 minutes. Lightly salt and cover with foil. This will allow the burnt ends to really crispen up and become more delicious. Serve with lashings of BBQ or hot sauce. Wrapping it Up There we go, they are as simple as that. You are going to be popular with these ones, I guarantee. Meat candy truly is the perfect accompaniment to the big game, a good beer, and good friends (or by themselves out of the refrigerator) I love mine with lashings of homemade BBQ sauce. Do you have a burnt ends recipe? Happy Smoking Charlie