Burnt ends
Burnt ends are flavorful, caramelized cubes of smoked meat, typically from the point end of a beef brisket, that are cooked low and slow until tender and then often glazed or re-smoked. Originating in Kansas City, Missouri, they are a beloved staple of American barbecue culture, celebrated for their rich, smoky, and often sweet or savory profile.
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🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates unless a sugary glaze is applied. A typical serving (about 4-5 ounces) can provide around 300-400 calories, along with significant amounts of iron, zinc, and B vitamins from the beef.
Nutrition breakdown
| Calories | 540 kcal |
| Protein | 38 g |
| Carbs | 12 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 10 g |
| Sodium | 980 mg |
| Iron | 3.5 mg |
| Zinc | 8.0 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 9.0 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 35 mcg |
| Cholesterol | 140 mg |
Per 1 cup (170 g) · estimated, varies by recipe
💡 What's interesting
Burnt ends are a classic example of 'nose-to-tail' barbecue ingenuity, transforming a tougher, fattier part of the brisket into a prized delicacy. Their unique texture—crispy on the outside, meltingly tender inside—makes them a versatile dish, often served as an appetizer, sandwich filling, or even a topping for salads and baked potatoes.
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AI estimate may be inaccurate · Terms