History

Burnt ends emerged as a byproduct of the Kansas City barbecue tradition, where pitmasters sold the trimmed, charred outer pieces from smoked briskets to customers waiting at the counter. The style moved south into Texas as pitmasters recognised that the deckle point of the brisket, with its higher fat content and irregular surface area, created more bark per bite than the leaner flat and rewarded a second pass in the smoker. Fort Worth pitmasters adapted the technique without the Kansas City sweet sauce, keeping the seasoning close to the original salt-and-pepper bark and relying on the rendered beef fat rather than added sugar to achieve the lacquer.

Make it at home

Yield 6Hands-on 30 minTotal 3 hrDifficulty Advanced

Ingredients

  • 1 brisket point (deckle), 1.5 to 2 kg, already smoked to probe-tender
  • 2 tablespoons coarse black pepper
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon garlic powder
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Method

  1. Start with a brisket point that has already been smoked to probe-tender, either as part of a whole packer brisket cook or smoked separately to 93 C (200 F).
  2. Slice the point into roughly 4 cm cubes. Some irregular pieces are fine; they develop more surface bark.
  3. Toss the cubes in a bowl with the combined pepper, salt, and garlic powder until evenly coated.
  4. Combine melted butter, apple cider vinegar, and Worcestershire in a small bowl. Set aside as the basting sauce.
  5. Place the seasoned cubes on a wire rack over a baking tray or directly on the smoker grate.
  6. Return to a smoker at 135 C (275 F) for 2 to 3 hours, basting with the butter-vinegar mixture after each hour.
  7. The burnt ends are done when each cube has a deeply lacquered, firm outer bark and the exposed fat has fully rendered.
  8. Serve immediately. They do not hold well and are best eaten within 20 minutes of coming off the pit.

Tip from the editors. Do not skip the second smoke session. Cubing the point and returning it to the pit is what distinguishes burnt ends from sliced brisket point.

Where to eat fort worth bbq brisket burnt ends

Fort Worth BBQ brisket burnt ends in Fort Worth

Heim Barbecue ★ 4.7

Texas Bbq$$cultural-districtSun-Thu 11:00-21:00, Fri-Sat 11:00-22:00

Heim Barbecue in Fort Worth serves celebrated bacon burnt ends and slow-smoked brisket from a full bar and dining room on White Settlement Road.

Order: Bacon burnt ends, beef brisket by the pound, smoked jalapeño cheddar sausage.

Tip: Happy hour runs Monday through Friday 14:00-18:00. Go early on weekends for the best cut selection.

5333 White Settlement Rd, Fort Worth, TX 76114 Book →

Panther City BBQ ★ 4.6

American Barbecue$$Wed-Sun 11:00-20:00

Panther City BBQ on E Hattie St in Fort Worth is a Michelin-recommended smokehouse known for brisket mac and cheese and jalapeño honey spareribs.

Order: Brisket mac and cheese; jalapeño honey spareribs with pickles and white bread.

Tip: The bar stays open until midnight Wednesday through Sunday; meats sell out before 15:00 on weekends.

201 E Hattie St, Fort Worth, TX 76104

Goldee's Barbecue ★ 4.9

Texas Bbq$$near-northsideFri-Sun 11:00-15:00

Goldee's Barbecue in Fort Worth is a Michelin-recognised pitmaster destination open only Friday through Sunday, and sells out early most days.

Order: Brisket, pork ribs, house-made sausage links, banana pudding.

Tip: Arrive at opening or call ahead. They sell out most Fridays by 13:00 and do not restock once the pit is empty.

4645 Dick Price Rd, Fort Worth, TX 76140 Book →

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