Pronunciation: [bˈɜːnt ˈɛndz] (IPA) 
The word "burnt ends" is often used to describe a popular barbecue dish in the United States. The spelling of "burnt" may seem unusual, as it deviates from the typical past participle form of "burned". However, this spelling reflects a common variation in English where "-t" is added to the end of certain verbs, such as "learnt" and "dreamt". The pronunciation of "burnt" is /bɜːnt/, with a silent "u" and a long "e" sound.
Burnt ends refer to a delicious and flavorful delicacy originating from the American barbecue tradition. Specifically, burnt ends are the crispy, caramelized pieces of meat from the exterior of a slow-smoked beef brisket. When preparing a beef brisket, the outer layer, known as the bark, undergoes a smoking process for several hours, resulting in an intensified and concentrated flavor. These burnt ends, often considered the most tender and succulent portion of the brisket, form during this slow cooking process.
Characterized by a crispy and dark exterior, burnt ends possess a rich combination of smoky, savory, and slightly sweet flavors. The texture of burnt ends varies, featuring a tender interior surrounded by a layer of caramelized crust, resulting in a gratifying contrast.
Burnt ends have gained significant popularity and have become a sought-after delicacy at barbecue establishments, especially in the American Midwest and South. They are commonly served as an appetizer or as a part of a barbecue platter, accompanied by traditional side dishes such as coleslaw, cornbread, or baked beans. Due to their intense flavor and unique texture, burnt ends have become a revered dish among barbecue enthusiasts and are often regarded as a true testament to the art of low-and-slow cooking.
The term "burnt ends" originated in the United States and is believed to have originated in the meat-smoking region of Kansas City, specifically at the Arthur Bryant's Barbecue restaurant. "Burnt ends" refers to the flavorful, well-done edges or tips of a smoked beef brisket, pork ribs, or other smoked meats. The etymology of the term is fairly straightforward, as it describes the appearance and characteristics of the specific portion of the smoked meat. The word "burnt" refers to the crispy exterior that develops during smoking, while "ends" refers to the outer edges or sections of the meat.
