Burnt ends are the cubed, sauced point end of a smoked brisket, and Kansas City claims them as its own. At Arrowhead, charcoal or propane is allowed, so do the long smoke at home, then finish the cubes in a foil pan on the grill in the lot. The bark gets sticky, the fat renders, and the crowd shows up.
The recipe below is timed so the hard part is done before you leave the house. The rules for the Arrowhead lots are in our Chiefs tailgating guide.
Pack for the lot
- Foil pan of cubed burnt ends, covered, on ice
- Barbecue sauce, brown sugar and butter, packed separately
- Charcoal and a chimney starter, or propane
- Long tongs
- Instant-read thermometer
- Toothpicks or slider buns
- Heavy foil, to cover the pan for holding
Why it works at Arrowhead
The long cook happens in your backyard, and the lot only has to reheat and glaze. That fits a 4.5-hour window and a lot where tailgating stops once the game starts.
Can you make burnt ends the day before?
Yes. Smoke and cube the point the day before, chill it covered, and keep it on ice for the drive. At the lot, sauce and glaze the cubes until they're hot through: reheated food should reach 165°F (USDA safe temperature chart).
How do you keep burnt ends hot at a tailgate?
Once they're glazed, cover the pan and slide it to the cool side of the grill. More ways: how to keep food hot at a tailgate.
More game-day food: what to cook at a tailgate.