Burnt Ends appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Burnt ends · Kansas City
The crusted, caramelised tips of a beef brisket point, smoked low for 15 hours, hand-cubed and sometimes returned to the smoker. Sweet, smoky, fatty, the defining Kansas City barbecue plate.
Burnt ends started as the brisket scraps Arthur Bryant gave away at the counter on Brooklyn Avenue. Calvin Trillin's 1974 Playboy essay declaring Bryant's the single best restaurant in the world made Kansas City barbecue national news; the burnt ends became the proof-of-concept dish. Today every Kansas City BBQ joint offers them, made from the brisket point alone, sliced or cubed, with sauce on the side or worked into the bark.
Where to eat in Kansas City:
- Arthur Bryant's Barbeque
- Joe's Kansas City Bar-B-Que
- Q39 Midtown
- Fiorella's Jack Stack Barbecue Freight House
- Slap's BBQ