The Kansas City barbecue specialty made from the charred ends of smoked brisket is called burnt ends. They are traditionally cut from the brisket's point, the fattier section that develops a dark, flavorful bark during long smoking.
Kansas City-style burnt ends are often chopped into bite-sized pieces and served with barbecue sauce, either on top or on the side. The best pieces balance caramelized bark with tender, richly marbled meat; “burnt” refers to the dark exterior, not meat that has been ruined.
The dish is strongly associated with Arthur Bryant's restaurant in Kansas City. In the early tradition, the darker brisket edges were sometimes trimmed away and offered informally or free to customers. Kansas City writer Calvin Trillin helped popularize the delicacy through a widely read 1972 Playboy article praising Bryant's burnt edges.
Modern barbecue restaurants may cook brisket specifically to produce burnt ends, sometimes returning cubed pieces to the smoker for additional sauce and caramelization.