Bologna Burnt Ends

RUB, which has already made Serious Eats’ pages for their St. Louis style ribs, offers a meaty rendition of the dish that is so popular that it often sells out by dinnertime. Cut from all ends of the brisket, this offering from barbecue baron Paul Kirk and pit master Scott Smith includes just as much lean as fatty, and it is seriously saturated by the taste of wood smoke.Some ends—namely, the ones with the most crisp, savory bark and succulent fat—are entirely thrilling on their own. Drier pieces cry out to be completed by a Kansas City-style barbecue sauce, which RUB is all too happy to offer. Purists may gasp at the first pour of such a sweet and heavy concoction, but it’s a combination true to regional roots. The piercing smokiness of burnt ends can hold its own against a smart amount of sauce; that’s why these formidable scraps of barbecue are such a perfect addition to southern baked beans.

Burnt ends, like much of American barbecue, aren’t a labor of design as much as a brilliant form of adaptation. As beef barbecue became more common, pitmasters would set aside the tougher, drier, oddly-shaped end pieces of their briskets as they sliced them.And while Memphis has produced some of the tastiest pork shoulder sandwiches around, it’s still touted far and wide as home of the iconic dry-rubbed rib. The Carolinas are fragmented along the subtlest of edible fault lines, but they are infamous as a region for their hog-only approach to the smoky arts. Pitmasters took note, and burnt ends (whether they are truly the refuse of a whole brisket or simply chunks of brisket cut exclusively to be re-smoked and served as such) are now a staple menu item in Kansas City. My first glorious taste of burnt ends was delivered at the hands of LC’s Bar-B-Q, a relative newcomer to the barbecue capital. I haven’t been able to make it back since that fateful day in 2008, but two prominent New York restaurants, RUB and Daisy May’s BBQ USA, make a point of serving this Kansas City favorite as an imported delicacy.

Sure, Texas is home to Mexican-style barbacoa and a fair share of pork ribs, but what grabs hold of most memories is great smoked brisket and sausage along the barbecue belt surrounding Austin.In Kansas City, a historic meatpacking and music hub of the Midwest, a broad array of meats and the popular rise of a certain household barbecue sauce make it hard for one regional specialty to dominate the chatter. Still, if you ask anyone who’s paid this ‘que capital a visit, you’ll probably hear tales of its own eminent domain: burnt ends.

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Since American barbecue began its movement to full-blown renaissance, more and more food enthusiasts have become aware of the South’s four major barbecue regions, as well as the forms of barbecue that have come to represent them. While serious smoke hounds might warn against oversimplifying the geography of the food, it’s tough to deny that certain parts of the country are effectively synonymous with very particular strains of barbecue.Many cooks declined to serve the fattiest parts of the brisket, so many burnt ends were drawn from this portion, ultimately served as appetizers, thrown into stews or handed to customers as scrap. Unlike rib tips, burnt ends can capture just as much melted-down fat as smoky, crunchy bark, producing an all-around incredible bite in the process. When done right, they make one hell of a culinary exclamation point.

It didn’t take long for someone to realize that these cooks were giving away nuggets of barbecue gold. Renowned author and Kansas City offspring Calvin Trillin made the uniquely mouth-watering qualities of the burnt end clear when he exposed the world to this local delight in the 1970s, heaping praise and legend upon the burnt ends of his beloved (and now world famous) Arthur Bryant’s:

Kansas City native Calvin Trillin is often credited with popularizing burnt ends. In a 1972 article he wrote for Playboy about Arthur Bryant’s restaurant in Kansas City, he wrote: “The main course at Bryant’s, as far as I’m concerned, is something that is given away free – the burned edges of the brisket. The counterman just pushes them over to the side and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: I have just realized that at that very moment, someone in Kansas City is being given those burned edges for free.”

Honest truth, the price in my grocery store for brisket vs. chuck roast was almost identical (about $3/lb), so I don’t know where the phrase “poor man’s” even came from. Despite this, I would definitely make these again any time I’ve craving burnt ends but don’t want to smoke a whole brisket.

BBQ Brisket Burnt Ends traditionally come from the fat-marbled point of a whole packer brisket. Slow smoked until they are nearly fall-apart tender and then basted in finger-licking BBQ sauce, they are the best bite in the BBQ world. These burnt ends are similar to brisket-style but might be a bit less intimidating than traditional brisket burnt ends.Both burnt ends turn out delicious and both have a unique, delicious flavor, so I recommend trying out each type to determine which one is your favorite.

Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets.

Poor man’s burnt ends tend to be a cheaper option than brisket burnt ends, but you can often find meat that is relatively comparable in price. Think of them as bite-sized pieces of beef that are perfectly smoked and exploding with BBQ flavor.The process for Poor Man’s Burnt Ends is very similar to smoking a whole brisket, but with the final intent of turning the whole cut of beef into BBQ burnt ends. This means more flavorful bark all the way around and oftentimes more even cooking. (It’s also fairly easy as well!)A whole brisket typically costs $40-50 and this chuck roast was under $10. My chuck roast burnt ends came in at about 3 pounds and was perfect for feeding my family.Follow the video below and I’ll show you step-by-step how I make these easy Poor Man’s Burnt Ends at home. I’m all about helping you make the best backyard BBQ of your life, so check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!

For classic burnt ends, a whole brisket is smoked and the top muscle (the point) is removed while the leaner muscle (the flat) is sliced and served. The point is loaded with fatty marbling and amazing flavor. To enhance the flavor of the meat, it is often cubed and tossed with BBQ sauce before being grilled to meat candy perfection.I understand that not everyone has the time to smoke up an entire whole packer brisket to make burnt ends. When you are craving burnt ends but don’t want to break the bank or make a smaller portion, using a chuck roast gives you a great flavor on a budget. I’ve also found that chuck roasts have a natural beefy flavor very similar to brisket, so the cut works amazing for making this burnt ends recipe! If you’re a barbecue fan, then you’re sure to love Smoked Bologna Burnt Ends’ unique flavor and texture. We’ll slow-smoke these bite-sized pieces of bologna over a low flame until they’re tender and burst with a smoky flavor. They’re the perfect addition to any barbecue spread and will surely be a hit with your friends and family. Plus, they’re easy to make and require minimal prep work, so you can enjoy the party more and spend less time in the kitchen. This is a great recipe for any bologna lover out there! I was surprised to love these Smoked Bologna Burnt Ends as much as I do, but they are so freakin delicious! If you give this recipe a go, let us know how it turned out by leaving a comment!

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!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.

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

If you’d like to try my traditional burnt ends recipe, check it out here. Alternatively, if you like the different twists on burnt ends check out my Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Maple Bourbon Pork Belly Burnt Ends.

Burnt ends are a type of barbecue delicacy made by cutting the fatty, crispy tips off of a smoked brisket and then cooking them in a sweet and tangy sauce. They are often served as a side dish or appetizer and are known for their rich, smoky flavor and tender, melt-in-your-mouth texture. I put a twist on the traditional burnt ends by using smoked bologna instead of brisket. The result is a truly unique and delicious dish that is sure to be a hit at your next cookout.Bologna is often overlooked as a barbecue meat. Still, it transforms into a delicious and satisfying treat when it’s smoked to perfection. The key to making delicious smoked bologna burnt ends is to start with high-quality bologna and to use the right techniques to smoke it. To reheat your burnt ends, place them in a preheated oven at 350 degrees F for about 10 minutes or until they’re heated. You can also reheat them in a pan on the stove over medium heat or even in the microwave if you’re in a hurry. Just be sure to heat them until they’re steaming hot, and enjoy the same smoky, tender flavor as the day you made them. You can enjoy them as is or make some bologna sandwiches. The best way to store your burnt ends is to place them in an airtight container in the refrigerator. This will help prevent them from drying out and keep them fresh for up to a week.If you want to keep your burnt ends even longer, you can also freeze them. Just be sure to wrap them well in plastic wrap or aluminum foil before placing them in the freezer, and they should stay fresh for up to three months. However, be sure to thaw them completely before reheating and serving.

Knowing what burnt ends are, how to prepare them, and what to serve them with is a start, but you probably have a few more questions about this smoked meat candy before you add it to your menu. We answer frequently asked questions about burnt ends below, so you can move forward with incorporating this menu trend with confidence.As the hallmark dish of Kansas City style BBQ, Kansas City style BBQ sauce is the traditional finishing touch for burnt ends. Kansas City-style BBQ sauce is a fail-proof choice because it is the most popular type of barbecue sauce. Ketchup-based and swirled with molasses, this high sugar content sauce is an addicting staple in pantries nationwide.

National burnt ends day is a national food holiday that takes place on September 1st. Offer a burnt end special on September 1st or host a burnt ends cookoff event at your restaurant to attract customers.

Burnt ends come from the point half of a smoked brisket. The point half is the superficial pectoral. It is also called the “second cut” because when butchers separate the brisket muscles; they first remove the deep pectoral known as the “first cut” or the “flat cut”. The point half is also known as the “fat end” because it is much fattier than the lean, deep pectoral cut.Brisket burnt ends are cubed, sauced, and smoked pieces of point brisket. These sweet bites of succulent smoky beef are the classic and most common type of burnt ends. Brisket burnt ends are the signature dish of Kansas City-style BBQ. When smoked, the fatty brisket point cut crisps and is hard to slice. When making brisket sandwiches, most pitmasters discard the flavorful, crispy brisket point. But not Bryant’s Barbeque.

If you want to blend BBQ traditions, try dressing your burnt ends in Carolina Gold BBQ sauce or North Carolina vinegar BBQ sauce for tangy twists that will cut some of the fat in the burnt ends and produce balanced flavor bites. If you want to keep some of the sweetness but add some tang, try Memphis-style BBQ sauce. Fusion chefs may choose to sauce their burnt ends in bulgogi sauce or a tamarind chutney to blend the American BBQ tradition with global flavors.Pork belly burnt ends are cubed pieces of pork belly meat that are slow-smoked, sauced, and then finished to yield a caramelized, sweet, and buttery flavor. While brisket burnt ends originated to reduce food waste by utilizing the discarded pieces of brisket from sliced brisket sandwiches, people prepare pork belly burnt ends for their own sake.

Whether you’re learning how to smoke meat to open a barbeque restaurant or expanding your existing menu, your customers will crave the delicious debauchery that is burnt ends. Read on to learn everything you need to know about burnt ends so you can add them to your menu.

Bryant’s Barbeque, a renowned restaurant in Kansas City, Missouri, chopped smoked brisket point into cubes and handed them to queued customers as a free snack. Food writer Calvin Trill, a Kansas City native, spread the word about Bryant’s Barbeque, and burnt ends captured the hearts and tastebuds of BBQ aficionados nationwide.You’ll need to smoke pork belly for three to four hours to make pork belly burnt ends. We provide some tips and tricks for how to select the best cut of pork belly meat and how to make pork belly burnt ends below. Brisket bark is a key element of scrumptious burnt ends, but how do you get bark on brisket? Follow the tips below to develop flavorful and crunchy brisket bark on your burnt ends: Rib tips and burnt ends are not the same things. Burnt ends are the BBQ bark-laden edges of slow-smoked brisket, and rib tips come from the short section butchers remove when they prepare squared-off ribs cuts like St. Louis style spareribs. They are distinct cuts of meat from separate animals, and they interact with heat differently. The heat cooks the fat off rib tips, but burnt ends absorb fat, giving them a richer flavor and juicier texture. Burnt ends are slow-smoked, cubed, and caramelized pieces of meat beloved for their sweet flavor and soft-as-butter texture. Made from either brisket or pork belly meat, they’re almost as fatty as butter, too. Despite their name, burnt ends aren’t burnt at all. Their toothsome, BBQ bark crust gives them a burnt appearance but is chewy and tastes like smoked spices and meat. BBQ bark develops when dry rub, smoke, and meat proteins combine, initiating a chemical reaction that develops the flavorsome “bark”. Yes, burnt ends are fatty. Made from either brisket meat or pork belly meat, burnt ends contain approximately 50% fat content. However, burnt ends are not just crispy, juicy nuggets of fat. Burnt ends are made from the point cut of a brisket, which comes from the brisket primal (aka the pectoralis minor muscle). Brisket point has a dense layer of fat coating it as well as plentiful intramuscular fat marbling, but it is still a cut of meat. When making brisket burnt ends, they leave the fat layer intact to render the meat while it cooks, which imbues the meat with rich flavor.Burnt ends are made from fatty cuts of smoked meat. Once the meat reaches its desired internal temperature, pitmasters dress it in Kansas City-style BBQ sauce which they caramelize in smoke.

You make burnt ends by smoking cubed brisket point pieces low and slow, slathering them in sauce, and then giving them a final, caramelizing caress of smoke. Discover the fundamentals of how to make burnt ends so you can serve up authentic Kansas City flavor anywhere you park your smoker.

Made from an inexpensive cut of meat, burnt ends are affordable to create. They reduce food waste by utilizing every morsel of delicious smoked brisket. Whether you serve them as an appetizer, entree, or add them to your favorite side dish, burnt ends will be the crown jewel of your menu.Both cow and pig meat are used to create burnt ends. Cow’s meat burnt ends come from the point half of a brisket. Pitmasters use pork belly to create pig meat burnt ends. Popularized in the 1970s, brisket burnt ends are both the most traditional and most popular type of burnt ends. Modern pitmasters also make burnt ends out of pork belly meat, which has a similar fat-to-protein ratio as brisket. We explain the intricacies of brisket burnt ends and pork belly burnt ends below.

The most traditional burnt ends come from beef, specifically from the brisket point cut. However, given their popularity, some modern pitmasters prepare pork belly in the same style as brisket burnt ends to recreate this tender-centered, crunchy-edged delicacy with pork meat. Unless labeled as pork belly burnt ends, expect to receive beef burnt ends when you order them at a BBQ restaurant. If you have a food allergy, ask your server to confirm whether the burnt ends are brisket or pork belly meat.Burnt ends taste like rich, smoked beef caramelized in the sweet molasses beauty of Kansas City barbecue sauce. Despite their name and charred appearance, burnt ends don’t taste burnt. The spices on the meat harden when smoked, creating a flavorsome layer of barbeque bark that has a similar consistency to jerky. When you first bite into burnt ends, your teeth are met with resistance from the dense barbeque bark crust. Breaking through, a burst of juice erupts as the meat releases the fat it absorbed during its long, low and slow smoking process. A deep umami flavor arrests your tastebuds. You chew the bark while the meat melts in your mouth. Before you know it, the bite is gone, so you reach for another burnt end.

– Rub the bologna with olive oil working it into the cuts and well around the entire rim and edge. On the first piece use your Full Boar BBQ Classic Campfire Rub to cover with a good layer of spice making sure to work some down into the cuts. Repeat for the second with the Full Boar BBQ Bonfire Sweet Heat Rub.

– Cut the heel off of the bologna if there is one before cutting the chub into 2 even 2-2 ½ lb. chubs. Laying the bologna on the flat side in front of you take a knife and make 4 evenly space cuts from the top down leaving about ¾ inch to an inch uncut on the bottom to keep intact. Turn the bologna 180 degrees and make the same cuts perpendicular to the first. Repeat process for both pieces.- Place the chubs in the smoker for about 40-45 minutes or until you have a nice almost burnt/ charred look on the ends of the bologna. At this point take your Full Boar BBQ Classic Campfire Sauce and Full Boar BBQ Bonfire Sweet Heat Sauce and, matching them with their respective rub, pour a light glaze of sauce on the bologna. Turning your smoker up to 400 degrees replace the bologna and let that glaze set in for another 20-25 minutes or until it sets up nice and sticky!

Step One: Combine the jam and the BBQ sauce in a bowl and stir. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!Step Three: Pour the bologna into a disposable aluminum pan and add the sauce. Stir to combine. I found it easier to just use my hands. You are looking for the bologna to be lightly covered in the sauce. You don’t want too much here as it will turn into a goopy mess.

Stir, stir and stir. They will want to stick to the bottom of the pan with all the ooey, gooey sugars, so make sure to keep stirring and stay close by.

Simple | Even if you haven’t made Smoked Bologna before, you are going to love the simplicity of how easy it is to make and how delicious the dish is. We used three ingredients in this whole recipe. It can’t get easier than that.

Note: The bologna is precooked, so you are just looking for the outside to darken and the BBQ sauce/jam mixture to caramelize a bit. It will almost look burnt. Make sure to stir well from the bottom of the pan.Fruit Spread – I love a nice rich and tangy BBQ sauce, but sometimes it needs to be softened with a bit of a sweet flavor. A bit of apricot fruit spread worked perfectly to temper the BBQ sauce.It will only take one small bite of these Smoked Bologna Burnt Ends to have you insisting they are on every game day spread. These are sticky caramelized bites of heaven ready for you to wow all your guests.Well, one day I decided to brave it. Exercising the determination of a cornered honey badger, I powered through the slicing of the point and tossed the meat cubes into a foil pan. Adding a few other ingredients, I put them back on the grill/smoker at 275F and after about 90 minutes, I had taken these meat cubes and turned them into something worth posting about!

You don’t want burnt ends to be too saucy because it wouldn’t be much different than just dumping BBQ sauce on cut up pieces of brisket. Let the mix of ingredients cook into the cubes. Its normal to have some juices still in the pan when they are done.

Mix the ingredients together in the pan and wrap the top with aluminum foil. Preheat your grill/smoker up to 275F. Hopefully, you have done this during the prep so you have less time to wait. Once at the desired temp, put your foil wrapped pan on the grill and cook it for an hour. I’ve had all sorts of good intentions to make them in the past. However, whenever I slice up the point of the brisket into cubes, they look so good already! Tender to the touch, those meat juices oozing out, the savory flavored bark on the outside, and that classic brisket smell my family and I have been taunted with for hours, I mean how can I wait any longer to eat? After one hour, go back to the grill and remove the sheet of aluminum foil. Cook uncovered for another 30 to 60 minutes. We uncover at this point so all of the juices in the pan will start to reduce and help create some stickiness to the burnt ends themselves.Once the brisket burnt ends have finished cooking uncovered, remove from off of the grill and let them rest for about 10-15 minutes. This will help some of the remaining sauce to thicken some and also let the meat relax so juices can build up a little inside.

With the cubes of brisket in the foil pan, add about one tablespoon worth of your favorite beef rub (or salt n pepper). After that, grab your barbecue sauce and pour on about a cup. Follow up with a teaspoon of Worcestershire sauce, two teaspoons of honey, four tablespoons of butter and three ounces of Dr Pepper or whichever cola you prefer (but seriously, Dr Pepper goes well with barbecue).

I have tweaked with the ingredients here and there since then and now have a great recipe for how to make burnt ends. Good enough that I feel confident sharing with you folks.

To tell if they are done, I like to do the squeeze test. I take a cube and then squeeze down with some pressure. If it shreds apart, then they are cooked well. I also like to have them be a little sticky to the touch. And just like that, now you know how to make burnt ends!Some would argue that the only true burnt end is the beef brisket burnt end made from the point of the brisket. But I would counter that it’s not called burnt points. It’s called burnt ends. And near as I can tell, there is no rhyme or reason as to why they are called ends. So that leaves the burnt part. That takes its name from the fact that the brisket point is essentially cooked twice. Over cooked in fact to make them pillowy soft. Another word for overcooked is burnt. So basically, burnt ends are simply a meat that is over cooked to make them overly tender. Pillowy perfection, if you will. So people began using other cuts and proteins. Pork Belly Burnt Ends are positively addictive, and pork belly hot dogs are incredible! And then there are poor man’s burnt ends made from chuck roast. I give you really poor man’s burnt ends that I made with bologna. Specifically pork bologna. We actually cooked these Burnt End Bologna Bites with both pork and beef, but trust me on this one, pork is the only way to go. Also, some people prefer the word bologna and some baloney. I’ll be interchanging them throughout this post.When they are probe or toothpick tender, remove from the heat, place on a serving tray, stab each one with a toothpick and dust with a little rub. Serve and smile.

If you let the bologna bites cool, you can just use your fingers (again gloves are great here) to swirl baloney around to mix all the ingredients in or just use some tongs:The Burnt End Bologna Bites are done when they are probe or toothpick tender. That means the temperature probe from a thermometer or a toothpick slide in and out of the majority of these with the greatest of ease. It should be about 30-40 minutes.

A chub of bologna cubed and seasoned then smoked. The cubes are transferred to a disposable aluminum pan and slathered with butter, BBQ sauce and honey and smoked again until pillow soft to make Burnt End Bologna Bites.Sorry the amounts, times and directions are a little vague here. We aren’t making Beef Wellington. These things have a large window to get them right and are pretty simple to cook. Just make sure to limit any extra salt in this recipe. There’s puh-lenty in the chub itself. And as long as you cook them long enough to be probe/toothpick tender, they will be perfect.

We smoked these for about 45 minutes until they reached 160 degrees. Then we pulled them from the smoker, put the baloney into another aluminum pan with the BBQ sauce, salt free butter, honey, and a little rub (not pictured):