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What Are Burnt Ends, Anyway?
Burnt ends are traditionally made from the point end of a smoked brisket—the fatty, flavorful portion that crisps up beautifully after hours on the smoker. Known for their intense smoky flavor and caramelized crust, these bites are the highlight of any barbecue feast.
Our West Virginia take keeps that tradition alive but adds a little extra kick, sweetness, and smokiness, making every bite a little celebration of Appalachian flavor.
Why You’ll Love West Virginia Burnt Ends
- Boldly seasoned: We use a custom blend of spices that hits all the right notes—smoky, sweet, and just a touch spicy.
- Slow-smoked to perfection: Low and slow is the name of the game, ensuring the meat stays juicy and tender inside with a perfect bark on the outside.
- Glazed with tangy BBQ sauce: A sticky, finger-licking glaze finishes off these burnt ends, making them irresistible.
How to Make West Virginia Burnt Ends
- Start with a Brisket Point: Trim excess fat but keep enough to keep the meat moist.
- Season generously: Rub with a blend of paprika, brown sugar, garlic powder, black pepper, salt, and a hint of cayenne.
- Smoke low and slow: Cook in a smoker at 225°F for 4-6 hours until tender.
- Cut into cubes: Remove from smoker, cube the meat, and toss in your favorite tangy barbecue sauce.
- Finish cooking: Return the cubes to the smoker or oven to caramelize the sauce and crisp the edges.
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