How Long to Cook Burnt Ends in the Oven?

BBQ enthusiasts will find great pleasure in succulent and tasty burnt ends, but it can be difficult to strike the perfect balance between caramelized crust and suppleness.

In this guide, we’ll explain the procedure and provide a solution to the question, “How long do you cook burnt ends in the oven?”.

How Long to Cook Burnt Ends in the Oven

In this guide, we’ll look at the variables that affect cooking time, give an approximate time range, and provide advice on how to get the most out of your burnt ends in the oven.

Now set your oven to preheat and prepare to become an expert at burnt ends!

What Are Burnt Ends?

They are typically delicious, crispy chunks of brisket meat from the tip end.

This cut has a higher fat content, and the pieces might get crispy and burnt due to the extended cooking time.

Instead of using brisket, this burnt ends recipe—often referred to as poor man’s burnt ends—uses inexpensive chuck roast.

An added benefit is that you won’t have to spend as much time trimming the beef’s fat!

We use butter to help the burnt ends of the chuck roast get beautiful and crispy, in addition to a spice rub and BBQ sauce.

To achieve a more conventional smoky taste and extremely soft meat, you can alternatively prepare burnt ends by grilling or smoking them.

What Makes a Good Burnt Ends?

A perfect balance of bark (char), soft meat, flavorful rub, and barbecue sauce make for delicious burnt ends.

To achieve that deliciously charred and sweet flavor, the char, or crust, that forms on the outside of the meat must caramelize properly. Just as with sweets, you’ll want more as soon as you take a bite.

Biting into these burnt ends is half the pleasure; nevertheless, once you get past the exterior, the interior flesh has the most delicate, deliciously smoky flavor.

After several hours of smoking, the fat in the flesh melts and gives you that delicious bite you won’t soon forget.

Naturally, just like any other smoked or barbecue dish, these poor man’s burnt ends wouldn’t be complete without the perfect balance of flavorful barbecue sauce and rub.

How Long To Cook Burnt Ends in the Oven?

Barbecue lovers highly value burnt ends because they provide a delicious blend of juicy, soft flesh and a caramelized, smoky crust.

For home cooks, though, attaining this perfect texture and flavor can be frightening, particularly if they are using an oven rather than a smoker.

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We’ll solve the mystery of how long to cook burnt ends in the oven with this in-depth guide.

Factors Influencing Burnt End Cooking Time

Several variables affect how long your burnt ends cook, so you may need to make adjustments to get the right result:

Meat Size and Thickness

It makes sense that larger, thicker meat cubes need to cook for longer than smaller chunks. For even cooking, try to stick to uniform cube sizes.

Meat Choice

Cooking times for various pieces of meat vary. Because of its price and marbling, pork shoulder is a popular option, although brisket can also be used for a stronger flavor.

Desired Tenderness

Find the texture that suits you best. For melting-in-your-mouth tenderness, allow extra time for cooking. You can modify the cooking time to get a firmer texture with more bite.

Oven Temperature

Although higher temperatures hasten cooking, they may cause charred ends that are drier. Lower cooking temperatures usually result in more juicy food, but they also take longer to cook.

General Timeframe for Oven-Cooked Burnt Ends

You might anticipate the following typical oven cooking durations for burnt ends based on the previously mentioned factors:

Two to three hours at 135°C (275°F): This method produces soft, juicy burnt ends with a crust that has caramelized just a little bit.
1 to 2 hours at 163°C, or 325°F: The texture is sturdier, and the smoky taste and caramelized crust are more prominent at this moderate temperature.

But keep in mind that these are only the beginnings.

Essential Tips for Perfect Oven-Cooked Burnt Ends

  • Start with premium meat: For the best taste and moisture retention, choose a cut like brisket or hog shoulder that has a lot of marbling.
  • Trim excess fat: Although marbling is important, too much fat can lead to greasy burnt ends.
  • Season the meat thoroughly by rubbing it with your preferred BBQ rub and letting it rest for at least half an hour to let the spices seep in.
  • Sear to add flavor: Sear the beef in a hot pan to trap in fluids and create a delicious crust before braising.
  • Baste for caramelization: For a gooey, caramelized finish, baste the burnt ends with your favorite BBQ sauce or glaze during the last few minutes of grilling.
  • Check internal temperature: For the best tenderness, make sure the internal temperature reaches 203°F (95°C) using a probe thermometer.
  • Take a break for juicy outcomes: After cooking, let the charred ends rest for at least ten to fifteen minutes. This makes it possible for the liquids to redistribute, giving the bite additional taste and succulentness.
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Beyond the Basics

Try a variety of BBQ sauces and rubs: Experiment with different rub and sauce combinations to create distinctive flavor profiles.
Add a hint of smoke: Use smoke chips or a smoker box to give your oven a hint of smoke.

Use your creativity while selecting sides to enhance your burnt-end experience. Try baked beans, coleslaw, or mac & cheese.

You may get flawlessly cooked burnt ends in the oven with practice and an understanding of the factors that influence cooking time.

While this guide offers a thorough road map for navigating the process, don’t forget to try different approaches and flavors to find what works best for you.

Now light up your oven, welcome the culinary journey, and savor the succulent benefits of homemade burnt ends!

Serving Suggestions

As a party snack, serve the poor man’s burnt ends with toothpicks and extra barbecue sauce. You may also mix them into baked beans or sandwiches.

This recipe goes well with all of your preferred side dishes for a picnic.

A large quantity of coleslaw or mac and cheese, as well as pasta and/or potato salad, are always popular.

Add some crispy onion rings or fries and a large bowl of summer fruit salad for a quick midweek supper.

Storing Leftovers

If you have any leftovers, cool the charred ends of the steak and place them in an airtight container.

For optimal results, reheat in the oven after storing in the refrigerator for up to five days. Alternatively, savor them chilled!

You can freeze a poor man’s charred ends for up to three months. Before heating, let it thaw in the fridge for the entire night.

Do You Cover Burnt Ends in Foil?

It’s not required to use foil to cover the meat when making this dish. It would keep the pieces from crisping correctly if you did that!

To avoid burning and preserve the flavor of your poor man’s burnt ends, wrap the entire roast halfway through cooking if you intend to cook it on a smoker or Traeger.

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Final Thoughts

It may seem difficult at first to get burnt ends baked in the oven to the ideal combination of tenderness, smokiness, and caramelization, but with enough knowledge and practice, you can become an expert.

Recall that achieving burnt-end perfection is a process rather than a goal. Try with the rubs, sauces, and cooking times until you get the perfect blend.

Accept the process, delight in the smoky scent that permeates your kitchen, and relish the mouthwatering results of your cooking endeavors.

Now light up your oven, let your imagination run wild, and set out on a voyage of mastery for burnt ends!

You now have the necessary information and advice to respond to the query, “How long to cook burnt ends in the oven?” thanks to this guide.

How Long to Cook Burnt Ends in the Oven

How Long to Cook Burnt Ends in the Oven?

Cook Time: 3 hours
Total Time: 3 hours

BBQ enthusiasts will find great pleasure in succulent and tasty burnt ends, but it can be difficult to strike the perfect balance between caramelized crust and suppleness.


  • 2 pounds Brisket


  1. Cooking for two to three hours at 135°C (275°F) yields soft, succulent burnt ends featuring a lightly caramelized crust.
  2. Alternatively, opting for 1 to 2 hours at 163°C (325°F) results in a firmer texture with enhanced smoky flavors and a more pronounced caramelized crust due to this moderate heat.


  • Commence with top-tier meat: Opt for well-marbled cuts such as brisket or hog shoulder to ensure excellent flavor and moisture retention.
  • Trim excess fat: While marbling is beneficial, excessive fat can result in overly greasy burnt ends.
  • Thoroughly season the meat by applying your preferred BBQ rub and allowing it to rest for a minimum of 30 minutes, enabling the spices to infuse.
  • Sear for added flavor: Before braising, sear the beef in a hot pan to seal it in juices and create a delectable crust.
  • Baste for caramelization: During the final minutes of grilling, brush the burnt ends with your preferred BBQ sauce or glaze for a sticky, caramelized finish.
  • Monitor internal temperature: Achieve optimal tenderness by ensuring the internal temperature reaches 203°F (95°C) with a probe thermometer.
  • Rest for juiciness: Post-cooking, let the charred ends rest for at least ten to fifteen minutes, allowing liquids to redistribute, enhancing flavor and succulence in every bite.

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