Burnt ends are the dark treat that pitmasters in Kansas City once kept for themselves. They are the fatty corners of the brisket point, cut into cubes, tossed in BBQ sauce and caramelised one last time until the surface turns sticky and almost black. That is why they are also called BBQ candy: small, sweet, salty bites that disappear as fast as sweets from a bowl.
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In an air fryer you get surprisingly close to the original without a smoker and a whole Saturday in front of it. The concentrated fan heat does exactly what you need: it dries out the surface and builds a crust while the fat inside the point slowly melts. The whole batch is ready in 75 minutes.
Estimated reading time: 4 minutes
Table of Contents:
Why I love burnt ends in the air fryer
The brisket point is the marbled end of the beef brisket, and it is precisely the fat that makes burnt ends possible. Where a lean cut would dry out after barely an hour of cooking, the point turns tender. The connective tissue melts into gelatine, and every cube gets a glossy, juicy centre behind the dark crust.
The air fryer has two advantages here. The basket is small enough that the heat reaches every side of the cubes, so you get a crust all the way round instead of just on top. And you can turn the temperature up right at the end without waiting for a big oven to catch up. The glaze caramelises in a few minutes, and that is the effect that separates real burnt ends from meat in sauce.
The difference between an air fryer and a smoker
A smoker gives you smoke, and the air fryer cannot imitate that. In return it gives you control and time back: no temperature watch for six hours, no feeding it wood. If you want the smoky note, the answer lies in the rub and the sauce. Smoked paprika, a little ground cumin and a BBQ sauce with smoke aroma carry you surprisingly far. The flavour will not be identical, but it will be good enough that the platter is left empty.
My kitchen test of burnt ends
I have run these burnt ends in my Cosori Dual Blaze, and the recipe is the version that held up after several attempts. 160 °C is the working temperature: low enough for the fat to have time to melt, high enough that the surface does not go wet. After 55 minutes of cooking the core temperature hit 90 °C, and that is where the cubes go from tough to tender.
For the last few minutes I turned the air fryer up to 190 °C, after the cubes had been tossed in sauce. That is the step that makes the sticky, dark shell. With 20 minutes of preparation up front the whole batch is on the table after 75 minutes — against the many hours the same cut takes in a smoker. If you have a Philips XXL you can do a larger amount, but still spread it out in a single layer.
Only cut the cubes once the meat has rested. If you cut it piping hot, the juices run out onto the cutting board instead of staying in the meat.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is choosing a cut that is too lean. If you use the flat of the brisket or an ordinary roasting joint, you end up with dry cubes no matter how much sauce you pour over — the point with its layer of fat is the whole idea. The second mistake is overfilling the basket. If the cubes sit on top of each other, they steam instead of roasting, and you get a soft surface rather than a crust, so run two batches rather than one overloaded one. The third mistake is adding the sauce too early. The sugar in BBQ sauce burns long before the meat is tender, so the sauce belongs in the last few minutes at 190 °C and not at the start.
How to serve burnt ends
Burnt ends are rich and sweet, so the sides can happily pull in a sharp or crisp direction:
- Coleslaw dressed with vinegar rather than mayonnaise
- Pickled red onion or a quick cucumber salad
- A baked potato with crème fraîche and chives
- Corn on the cob or a piece of cornbread
- Soft rolls, if you want to serve them as sliders
Storage and reheating
Burnt ends keep for three to four days in the fridge in an airtight container. Reheat them in the air fryer at 160 °C for four to five minutes; the microwave turns the crust soft and rubbery. They can also be frozen for up to three months. Defrost them in the fridge overnight, and brush a thin layer of sauce on before reheating so they do not dry out.
Burnt ends are still a weekend dish, but the air fryer moves them from a whole day to an hour and a half. Put the bowl in the middle of the table and see how long it lasts.
FAQ
Yes, but the result will be different. The brisket point has the fat and connective tissue that make the cubes tender and juicy. If you choose a leaner cut, expect a shorter time and a drier result.
Then they are not done yet. Toughness comes from connective tissue that has not melted, and the answer is more time rather than a higher temperature. Keep roasting at 160 °C until the core temperature reaches 90 °C.
No. Baking paper blocks the air circulation under the cubes, and that is exactly what gives you the crust. Put them straight into the basket in a single layer, and shake the basket along the way so they do not stick.
Recipe
Burnt ends in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Aluminiumsform - Must fit in the basket
- 1 Meat thermometer
Shopping list
Ingredients
Meat
- 900 g beef brisket point (Also known as the point end or second cut)
- 1 tbsp rapeseed oil (To bind the rub)
Rub
- 2 tbsp soft brown sugar
- 1 tbsp paprika (Smoked)
- 2 tsp salt
- 1 tsp black pepper (Freshly ground)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
Glaze
- 1 dl barbecue sauce
- 2 tbsp honey
- 25 g butter (In small cubes)
- 1 tbsp cider vinegar
How to make it
Preparation
- Cut 900 g beef brisket point into 3-4 cm cubes. Leave the marbling on — it melts during roasting and keeps the meat juicy.
- Mix 2 tbsp soft brown sugar, 1 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 0.5 tsp cayenne pepper in a bowl to make the rub.
- Toss the cubes in 1 tbsp rapeseed oil, then work the rub thoroughly into all sides of each cube.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the cubes in the basket in a single layer with air around each one. Roast them for 25 minutes at 160 °C, shaking the basket after 12 minutes so they brown evenly.
- Transfer the cubes to a foil tray. Dot 25 g butter and 2 tbsp honey over the meat, cover the tray tightly with foil and roast for a further 20 minutes at 160 °C. The covered phase is what makes the connective tissue tender.
- Remove the foil and toss the cubes in 1 dl barbecue sauce and 1 tbsp cider vinegar. Turn the air fryer up to 190 °C and roast for 10 minutes uncovered, until the glaze is dark and sticky.
- Check the core temperature with a meat thermometer. It should be around 90 °C, and the cubes should give slightly when you press them. Give them another 5 minutes at 160 °C if they still feel firm.
Serving
- Let the cubes rest for 5 minutes in the tray so the glaze sets, then serve them warm with the remaining barbecue sauce alongside.
Our notes for the recipe
Cut the cubes the same size, or some will end up dry while others are still tough. Never skip the covered phase — that is where the connective tissue melts and the cubes turn tender. Without it you get lovely colour, but tough meat. Variation:
If your butcher cannot get hold of brisket point, use rib of beef or beef chuck with good marbling. Stir 1 tsp chopped chipotle into the glaze if you want a smoky heat. To serve:
Serve as a main course with coleslaw and a baked potato, or as a snack on cocktail sticks with extra barbecue sauce for dipping. Portion size:
If your air fryer is on the small side, you can cook the dish in two batches. The cubes must not sit on top of each other during the first roasting phase.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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