Guide
If you like burnt ends
Burnt ends are the candy of BBQ. Cubes of brisket point, re-seasoned, sauced, and put back in the smoker until the edges caramelize. When they're right, they're the best three bites on any tray. When they're wrong, they're just dry trim.
How to tell good from bad
- Cubed, not torn. Knife marks mean the point was trimmed on purpose.
- Visibly glossy. The sauce should look caramelized, not poured on at order.
- Soft middle. Squeeze a cube. It should give like braised short rib.
- Available all day, sometimes. The good places sell out by 7pm.
Where they come from
Burnt ends are Kansas City in origin, and most Chicago spots serving real burnt ends lean KC or Texas-fusion. Pure Central Texas joints often don't make them, because the whole brisket gets sold by the pound first.
KC style spots most likely to have burnt ends
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Call first, burnt ends aren't on every menu every day.