From which part of the brisket are burnt ends made?

Burnt ends are made from the brisket point, the thicker, fattier half of the smoked brisket.

The point contains more intramuscular fat and connective tissue than the flatter, leaner brisket flat. During a long smoke, its uneven shape develops heavily seasoned bark and richly rendered fat. Pitmasters traditionally separate the point, cube it, and return the pieces to the smoker so more surface area can darken and absorb smoke.

The name can be misleading: burnt ends are not simply overcooked scraps. A good Kansas City-style burnt end has a dark bark but remains moist and tender inside. It may be served chopped with barbecue sauce, in a sandwich, or alongside dishes such as baked beans.

The style is strongly associated with Kansas City, especially Arthur Bryant’s restaurant. Writer Calvin Trillin helped popularize the dish after describing the restaurant’s smoky brisket edges in a 1972 Playboy article. The most common mix-up is the brisket flat, which is leaner and is often sliced for standard barbecue plates.