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Burnt ends may have started with brisket, but they don’t have to end there. The same smoky-sweet treatment works beautifully on other cuts—and even unexpected ingredients. Pork belly burnt ends deliver rich, bite-sized indulgence, while hot dog burnt ends turn a cookout staple into pure barbecue fun. Once you understand the method, burnt ends become less about tradition and more about creativity at the grill.
Burnt Ends: Frequently Asked Questions
What are burnt ends?
Burnt ends are bite-sized cubes of smoked meat—traditionally brisket point—that are sauced and cooked again until caramelized and tender.
Are burnt ends always made from brisket?
No. While brisket is the classic choice, burnt ends can also be made with pork belly, hot dogs, and other well-marbled meats using the same technique.
What part of the brisket is best for burnt ends?
The brisket point is preferred because it has more fat, which keeps the cubes moist and rich during the second cook.
Do you need sauce to make burnt ends?
Sauce is traditional and helps create the signature sticky exterior, but you can make drier, rub-forward burnt ends if you prefer.
Can burnt ends be made on a gas or pellet grill?
Yes. As long as you use indirect heat and add smoke flavor when possible, burnt ends work well on gas, pellet, or charcoal grills.
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