Cut for the brisket you spent fourteen hours on.
Edge-grain walnut and maple, a juice groove on one side, a flat serving face on the other, and hand-cast brass handles that thread into every board. Built in Salt Lake City.
The board
Every board is glued up from hand-selected walnut or maple with the grain running the length, so it stays flat through years of hot meat and hand washing. One and one eighth inches thick. Oiled in the shop before it ships.
Two sizes. The Pitmaster at 32 by 23¼ inches for the whole packer, and the Tomahawk at 23¾ by 18 for the inner circle.
Two sizes. Two woods. One board.
Groove side for the cut. Flat side for the spread. Same handles fit both.
Where it is made
Salt Lake City, Utah
Hand-selected wood. Handles sculpted and cast in Utah.
Every board leaves the shop the same way. We pick the wood, glue and flatten it, cut the groove, drill and thread it for the handles, sand it, and oil it. Then it goes in a box.
The Porter
Cast by hand in Utah.
The Porter is the handle. The Bull is its first sculpt, a bull's head shaped by a Utah artist and cast by hand in brass or aluminum. One set threads into any Burnt End Board and moves between the boards you own. Brass darkens with use. That is the point.
- Metal
- Brass or aluminum
- Sold as
- Set of two
- Fits
- Pitmaster and Tomahawk
- Price
- $150
Cook notes, care tips, new casts.
One email a month. No sales blasts.
Why we make these
After fourteen hours smoking pork shoulder and brisket we would dig through the cupboards and land on a cutting board made for chopping onions. Everything felt inadequate for the work that had gone into the meal. So we built a frame for the food.
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