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# BBQ Burnt Ends: The Ultimate Guide to a Kansas City Classic

## Introduction

BBQ burnt ends are a beloved delicacy in the world of barbecue, particularly in Kansas City, where they originated. These tender, flavorful morsels of meat are made from the point end of a brisket, known for its rich marbling and robust flavor. Despite their name, burnt ends are not actually burnt; they are slow-cooked to perfection, resulting in a caramelized exterior and a juicy, smoky interior.([en.wikipedia.org][1])

In this comprehensive guide, we will explore the history of burnt ends, the best cuts of meat to use, step-by-step instructions for preparing them, and tips for serving and storing. Whether you’re a seasoned pitmaster or a novice looking to impress at your next barbecue, this guide will provide you with all the information you need to create mouthwatering BBQ burnt ends.

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## The History of Burnt Ends

Burnt ends have their roots in Kansas City-style barbecue, which emerged in the early 20th century. The term “burnt ends” refers to the crispy, flavorful pieces of meat cut from the point end of a smoked brisket. These pieces were originally considered scraps and were often given away for free to customers. However, their unique taste and texture quickly gained popularity, and they became a sought-after item in their own right. Today, burnt ends are a staple in Kansas City barbecue joints and have gained recognition nationwide.([en.wikipedia.org][1])

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## Choosing the Right Cut of Meat

### Brisket Point

The brisket is divided into two main sections: the flat and the point. The point, also known as the “fat end,” is the preferred cut for making burnt ends due to its higher fat content and marbling. This fat renders during the slow cooking process, resulting in tender, juicy pieces of meat with a rich flavor.([en.wikipedia.org][1])

### Chuck Roast (Poor Man’s Burnt Ends)

For those seeking a more budget-friendly option, chuck roast can be used to make “poor man’s burnt ends.” While not as traditional, chuck roast offers a similar texture and flavor when cooked low and slow. It contains a good amount of connective tissue, which breaks down during cooking, resulting in tender, flavorful bites. ([theonlinegrill.com][2])

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