Burnt ends started out as the accidentally overcooked part of a brisket, but they are now a menu item in their own right, appearing as an entrée, a side, or as a topping for items such as loaded fries or nachos.

Burnt ends are in the adoption stage — they skew toward regional and casual-dining operators.

Mason Jar Restaurant & Bar — Mahwah, N.J.

The Pit-Master: Burnt ends of beef brisket and pork ends, smoked again for extra flavor, served with house-made sauces.