American · Main · Hard
Kansas City Burnt Ends
Cubes of smoked brisket point, re smoked with sauce until caramelized and sticky. Burnt on the outside, melt in your mouth inside.
The whole recipe in 60 seconds
Kansas City Burnt Ends, in 5 ideas
- The point is the fatty end of the brisket, which is why burnt ends are so rich.
- Double smoking is the secret. The second smoke with sauce creates the candy like bark.
- Cut the cubes evenly so they finish at the same time.
- Butcher paper for the first smoke, foil pan for the second. Each has its job.
- Burnt ends are meant to have char. Do not pull them early.
What you need
Ingredients
- 1 brisket point, 5 to 6 lbs (or whole packer, separated)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tbsp garlic powder
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tbsp butter, cubed
How to make it
Directions
- Season the brisket point generously with salt, pepper, and garlic powder.
- Smoke at 250F until the internal temp reaches 195F, about 8 hours.
- Rest 30 minutes, then cut into 1 inch cubes.
- Toss the cubes with barbecue sauce, brown sugar, and butter cubes in a foil pan.
- Return to the smoker uncovered for 2 more hours, stirring once, until the sauce is caramelized and sticky.
- Serve hot. These disappear fast.
Ask your butcher for just the point if you do not want to smoke a whole packer. Many will sell it separately and it saves hours.