We Call ’Em West Virginia Burnt Ends!

**We Call ’Em West Virginia Burnt Ends: A Mountain Twist on a Barbecue Classic**

In the world of barbecue, few words spark as much passion as “burnt ends.” Say them out loud and pitmasters will argue over cuts, smoke times, and sauce styles as if they were debating religion. Traditionally tied to Kansas City and its legendary brisket, burnt ends are known as smoky, caramelized cubes of beef that live at the intersection of patience and fire. But in the hills and hollers of Appalachia, barbecue has always followed its own rules. That’s where *West Virginia burnt ends* come in—a rugged, soulful adaptation shaped by geography, tradition, and a deep respect for making the most of what you have.

This isn’t a story about copying a famous dish. It’s about how mountain cooks took an idea and bent it to fit their land, their smoke, and their way of life.

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### Barbecue in the Mountains
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