Burnt Ends are one of the hottest food trends in the UK. This cut comes from the pointed half of the brisket and is a traditional part of a Kansas City barbecue.
Due to the higher fat content, it takes longer to fully cook the point to tender. It generally develops a gnarly, blacker crust, giving rise to the name ‘Burnt Ends’. Ours are smoked for nearly 2 hours over hickory wood, before being brined, coated with our special blackening rub and then slow cooked for a further 6 hours.