We Call ’Em West Virginia Burnt Ends: Bold BBQ with a Smoky Kick

If you love barbecue, you’ve probably heard of burnt ends—the smoky, crispy, caramelized chunks of meat that are the crown jewels of any pitmaster’s feast. But have you tried West Virginia Burnt Ends? This regional twist takes the classic burnt ends and cranks up the flavor with a uniquely bold, smoky, and slightly spicy vibe that’s pure Appalachian soul.

Known for their tender, smoky bark and juicy interior, West Virginia Burnt Ends are more than just a BBQ dish—they’re a celebration of tradition, flavor, and community. Whether served as a main course, a hearty snack, or piled high on sandwiches, these burnt ends bring finger-licking satisfaction every time.

Why West Virginia Burnt Ends Stand Out

🔥 Perfect balance: Crispy, caramelized edges with tender, juicy meat inside

🌶️ Bold seasoning: A smoky, spicy dry rub that wakes up your taste buds

🍖 Slow-smoked to perfection: Hours of low-and-slow cooking for maximum flavor

🍴 Versatile: Great as a main dish, in sandwiches, or paired with classic sides

Ingredients

3–4 lbs beef brisket point or chuck roast, trimmed and cut into 1.5-inch cubes

2 tablespoons paprika

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

BBQ sauce of choice (sweet, tangy, or spicy)

Wood chips for smoking (hickory or oak recommended)

Instructions
Step 1: Prep the Meat

Trim excess fat from the brisket or chuck roast, then cut into uniform cubes. This helps them cook evenly and develop that perfect bark.

Step 2: Make the Dry Rub

In a small bowl, mix paprika, brown sugar, chili powder, garlic powder, onion powder, salt, pepper, and cayenne. Rub the seasoning generously over all sides of the meat cubes.

Step 3: Smoke Low and Slow

Preheat your smoker to 225°F (107°C). Add wood chips for that signature smoky flavor. Place the seasoned meat cubes on the smoker rack and cook for about 3 hours, or until a deep bark forms.

Step 4: Sauce & Finish