Oh, y’all, let me tell you about a real taste of home: West Virginia Burnt Ends! There’s just something magical about that smoky, melt-in-your-mouth goodness that screams backyard barbecue and good times. My first bite of these was at a little roadside joint years ago, and I was instantly hooked. It’s more than just brisket; it’s a labor of love, a slow-cooked masterpiece that really captures that down-home Appalachian spirit. Trust me, once you try these, you’ll understand why they’re a must-have at any cookout!

Why You’ll Love These West Virginia Burnt Ends

Seriously, if you’re looking for a barbecue recipe that’s going to knock your socks off, this is it! These West Virginia Burnt Ends are just pure magic. They hit all the right notes, and I promise, they’re worth every second you put into them.

Perfectly Tender and Smoky Flavor: We’re talking brisket so tender it practically melts, infused with this incredible smoky depth from the smoker. The spice rub and that tangy, sweet sauce just caramelize into something truly special.
Simple Yet Impressive Barbecue: Don’t let the smoking part intimidate you! Once you get the brisket in there, it’s mostly hands-off until the cubing stage. You get that restaurant-quality, slow-smoked flavor without all the fuss. It looks super fancy, but it’s totally doable!
A Crowd-Pleasing Classic: Whether it’s a game day party, a family reunion, or just a Tuesday night craving, these burnt ends are always a huge hit. Everyone asks for the recipe, and you’ll feel like a total barbecue hero. They’re just that darn good.

Gather Your Ingredients for West Virginia Burnt Ends

Alright, let’s get our ducks in a row for these amazing West Virginia Burnt Ends! Having everything prepped makes the whole process so much smoother. You’ll need a few things for the rub, a few for that yummy sauce, and of course, the star of the show!

Dry Rub Ingredients

1/4 cup packed brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper

Glaze Ingredients

1/2 cup barbecue sauce
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon butter

The Star: Beef Brisket

You’ll need about 2 pounds of beef brisket. Make sure it’s trimmed up nicely, leaving just about a quarter-inch of fat cap on top. This little bit of fat is pure gold for flavor and moisture!

How to Prepare West Virginia Burnt Ends

Alright, let’s get down to business and make some truly spectacular West Virginia Burnt Ends! It might seem involved, but honestly, the smoker does most of the heavy lifting. Just follow along, and you’ll be rewarded with barbecue perfection.

Preparing the Brisket

First things first, let’s get that brisket ready. You want to trim off any really thick, hard pieces of fat, but leave about a quarter-inch layer on top. That fat cap is going to render down and keep our brisket super moist and flavorful. Now, for the magic dust! In a bowl, mix together that brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Give it a good stir until it’s all combined. Then, just go ahead and rub this mixture all over the brisket. Really get it in there, cover every nook and cranny. This is what builds that amazing bark!

Smoking the Brisket

Time to fire up the smoker! Get it preheated to a nice, steady 250°F (120°C). Once it’s at temperature, carefully place your seasoned brisket directly on the smoker grates. Now, this is where patience comes in. You’re going to let it smoke for about 4 to 5 hours. What you’re looking for is that internal temperature to hit around 195°F (90°C). Don’t rush this part; the low and slow cooking is key to getting that brisket fork-tender. When it hits that temperature, carefully take it out of the smoker and let it rest for about 30 minutes. This resting period is super important – it lets all those juices redistribute, keeping the meat moist.

Cubing and Saucing

Okay, the brisket has rested, and now it’s time to transform it into burnt ends! Go ahead and cut that beautiful brisket into 1-inch cubes. Don’t worry if they’re not perfectly uniform; that’s part of the charm! In a separate bowl, whisk together your barbecue sauce, apple cider vinegar, and Worcestershire sauce. This mixture is going to give our burnt ends that signature tangy, sweet, and slightly sticky glaze. Pour this sauce mixture over the brisket cubes and give them a gentle toss to make sure every piece is coated.

The Final Smoke

Now, we’re going back to the smoker for the grand finale! Grab a cast-iron skillet or a sturdy foil pan, pour in those sauced brisket cubes, and pop it back onto the smoker. We’re going to let these cook for another 1 to 1.5 hours. This is where the “burnt ends” magic really happens – the sauce caramelizes and gets nice and sticky, and the edges of the brisket cubes get that perfect little crisp. During the last 15 minutes of this final smoke, stir in that tablespoon of butter. It adds a little extra richness and shine. And that’s it! Your incredible West Virginia Burnt Ends are ready to be devoured!

Tips for Perfect West Virginia Burnt Ends

Alright, let’s talk about making these West Virginia Burnt Ends absolutely legendary! A few little tricks can really elevate your barbecue game. It’s all about paying attention to the details, and trust me, it makes a world of difference.

Achieving the Perfect Bark

That dark, flavorful crust you see on good burnt ends? That’s called the bark, and it’s built during the first smoking phase. Don’t be shy with that rub! Make sure it adheres well to the brisket. As it smokes, the sugars and spices caramelize, creating that delicious, slightly chewy exterior. If you want it extra crispy, remember that note about cooking the burnt ends uncovered for the last 30 minutes – that helps firm everything up!

Doneness Indicators

When you’re smoking the whole brisket, aim for that 195°F internal temperature. But for the cubed burnt ends, you’re looking for tenderness and that lovely caramelized glaze. They should be super tender, almost falling apart, and the sauce should be thick and sticky. A gentle poke with a fork should easily pierce through a cube.

Controlling the Smoke

The key to great smoked meat is good smoke, but not too much! You want a nice, thin blue smoke for that clean flavor. Avoid thick, white smoke, which can make your meat taste bitter. Make sure your smoker is stable at 250°F. If the temperature spikes too high, your burnt ends might cook too fast and not get that deep smoky flavor. It’s a balance, but the smoker does most of the work for you! For more on achieving optimal smoke, check out this guide on controlling smoke in your pellet grill.

Variations on Your West Virginia Burnt Ends

Now, while these West Virginia Burnt Ends are absolutely fantastic just as they are, I love playing around with them! It’s your barbecue, after all, so feel free to make them your own. Little tweaks can make a big difference!

Spice Level Adjustments

If you like things with a bit more kick, don’t be afraid to amp up that cayenne pepper in the rub. Or, if you prefer it milder, you can always cut back on the cayenne or even leave it out entirely. Sometimes I’ll add a pinch of smoked paprika for an extra smoky layer, too. It’s all about what tastes good to you!

Sauce Swaps

The sauce is super flexible! While the apple cider vinegar and Worcestershire combo is classic, feel free to use your favorite store-bought barbecue sauce as a base. Or, if you’re feeling adventurous, try mixing in a little honey or maple syrup for extra sweetness, or a splash of hot sauce for more heat. Just make sure it’s thick enough to coat those cubes nicely.

Adding Vegetables

Sometimes, I like to toss in some chopped onions or bell peppers with the burnt ends during that final smoke. They get nice and tender and soak up all that smoky, saucy goodness. Just add them to the pan along with the brisket cubes, and they’ll be perfect by the time everything else is done!

Serving and Storing Your West Virginia Burnt Ends

Alright, you’ve done it! Your amazing West Virginia Burnt Ends are ready, and they smell incredible. Now, how do we enjoy them best and keep that yumminess around?

Serving Suggestions

These burnt ends are seriously good on their own, like little bites of smoky perfection. But they’re also fantastic served alongside classic barbecue sides like coleslaw, potato salad, or some creamy mac and cheese. They make a killer appetizer too, just piled high on a platter!

Leftover Storage

If, by some miracle, you have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep nicely in the refrigerator for up to 3 days. Just make sure they’ve cooled down a bit before you seal them up.

Reheating Methods

To bring them back to their glory, I love popping them in a low oven (around 250°F or 120°C) for about 10-15 minutes, maybe even uncovered for the last few minutes if you want to crisp them up a bit. You can also gently reheat them in a skillet on the stovetop over low heat, stirring occasionally. Avoid the microwave if you can; it tends to make them a little chewy instead of tender.

Frequently Asked Questions About West Virginia Burnt Ends

Got questions about making these amazing West Virginia Burnt Ends? I get it! It’s a process, but so worth it. Let’s clear up a few things!

What is the best cut of beef for burnt ends?

The absolute best cut for burnt ends is beef brisket, hands down. Specifically, the “point” cut of the brisket is ideal because it has more fat marbling. This fat renders down beautifully during the long smoking process, making the burnt ends incredibly tender and flavorful. You can use a whole packer brisket and separate the point, or sometimes you can find just the brisket point cut at your butcher. For more information on brisket cuts, you can consult resources like Serious Eats’ guide to cooking brisket.

How long does it take to smoke brisket for burnt ends?

For the initial smoke of the whole brisket, you’re looking at about 4-5 hours at 250°F (120°C) until it reaches an internal temperature of around 195°F (90°C). After you cube it and sauce it, it goes back on the smoker for another 1 to 1.5 hours. So, you’re talking a total smoking time of roughly 5 to 6.5 hours, plus resting time. It’s a commitment, but trust me, the results are incredible!

Can I make burnt ends without a smoker?

Yes, you absolutely can! While a smoker gives you that authentic deep smoky flavor, you can still make delicious burnt ends in your oven or even a slow cooker. For the oven, you’d smoke the brisket at a similar temperature, maybe uncovered for the last bit to get some crust. Then you’d cube it, sauce it, and finish it in the oven in a pan, perhaps broiling them for a few minutes at the end to get that caramelized edge. It won’t be exactly the same, but it’ll still be super tasty! You can find oven-based recipes on sites like Allrecipes.

How do I know when the burnt ends are done?

When you’re smoking the whole brisket, you’re looking for that 195°F internal temp and when a probe slides in with very little resistance – like probing butter. For the cubed burnt ends, you want them to be incredibly tender, almost falling apart, and the sauce should be thick, sticky, and caramelized around the edges. They should feel soft and yielding when you pick them up. If they still feel a bit firm, give them a little more time on the smoker!

Just a friendly heads-up, the nutritional info you see for these West Virginia Burnt Ends is an estimate. It can change quite a bit depending on the exact brands you use, the specific cut of brisket, and even how much sauce clings to those delicious little cubes. We all cook a little differently, right?

Amazing West Virginia Burnt Ends: 5 Hours

Author: ferecipe.com
Total Time: 6 hours 20 minutes
Yield: 6-8 servings 1x
Diet: None

Print Recipe

Description

Deliciously smoky and tender burnt ends, a classic barbecue treat from West Virginia.

Ingredients

Scale

2 pounds beef brisket
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 cup barbecue sauce
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon butter

Instructions

Preheat your smoker to 250°F (120°C).
Trim excess fat from the brisket, leaving about 1/4 inch.
Combine brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl. Rub the spice mixture all over the brisket.
Place the brisket in the smoker and cook for 4-5 hours, or until the internal temperature reaches 195°F (90°C).
Remove the brisket from the smoker and let it rest for 30 minutes.
Cut the brisket into 1-inch cubes.
In a bowl, whisk together barbecue sauce, apple cider vinegar, and Worcestershire sauce.
In a cast-iron skillet or foil pan, combine the brisket cubes and the barbecue sauce mixture.
Return the skillet/pan to the smoker and cook for another 1-1.5 hours, or until the burnt ends are tender and caramelized.
Stir in the butter during the last 15 minutes of cooking.
Serve hot.

Notes

For extra crispy burnt ends, cook them uncovered for the last 30 minutes.
Adjust the cayenne pepper to your spice preference.
Any leftover burnt ends can be refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 4 oz
Calories: 450
Sugar: 15g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg

Keywords: burnt ends, brisket, barbecue, smoked meat, Southern cooking, West Virginia