Beef Burnt Ends




These Burnt Ends are our ‘nuggets of barbecue gold;’ rubbed, slow-smoked brisket edges (including ‘the bark’), then cubed and served in our house barbecue sauce. The not-so-guilty pleasure of a pit chef!

Contains: British Beef, salt, cracked black pepper, sugars, ground cumin, paprika, garlic granules,  ground ginger, cayenne pepper, instant coffee granules, chilli powder & a splash of Worcestershire Sauce (malt vinegar, molasses, sugar, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings) BBQ sauce (water, tomato concentrate, modified starch. mango puree, apricot jam, acetic acid, salt, colour [E150d] garlic powder, smoke flavouring, preservative [potassium sorbate], sweetener [sucralose]).

Allergens: Fish (Worcestershire Sauce).

Produced on a site which also handles wheat, gluten, milk, eggs, mustard, celery and soya.

Net: Approx 350g.

Storage: Keep in fridge. Suitable for freezing.

Instructions for use: Remove plastic lid and cook in covered foil container (as delivered)  in a pre-heated oven 150°C for approx 30 mins, until hot throughout.

Country of Origin: Produce of the UK. Freshly prepared in Sleaford, Lincolnshire.

Please note that actual weights of products may vary. Please note that actual weights of products may vary. As we smoke our meat at a lower temperature and for a much longer period of time than conventional cooking, the myoglobin doesn’t break down in the same way. This creates a pink tinge to the meat – aka the smoke ring. This doesn’t mean it’s undercooked, just that it’s been smoked. All weights and portions are for guidance only. The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.

Additional information


The Lincolnshire Smokehouse