Kansas City Burnt Ends
Twice-smoked cubes of beef brisket point, caramelized in barbecue sauce until dark and sticky.
- Prep
- 30 min
- Cook
- 600 min
- Total
- 630 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 480 kcal
Equipment
- •Offset smoker
- •Aluminum pan
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 18
- protein
- 32
- calories
- 480
Instructions
- 1
Trim the brisket point, leaving a thin fat cap. Rub a light layer of mustard all over.
- 2
Season all sides generously with dry rub. Let it rest for 30 minutes at room temperature.
- 3
Smoke at 250°F over oak or hickory for about 5 hours. Smoke until the inside reaches 165°F.
- 4
Wrap the point in foil with apple juice. Smoke until fork-tender and around 200°F inside.
- 5
Let the brisket rest for 30 minutes. Cut it into 1-inch cubes.
- 6
Put the cubes into a foil pan. Toss them with barbecue sauce and brown sugar.
- 7
Smoke uncovered for 45-60 minutes. Cook until the edges look dark and sticky.
- 8
Serve hot, piled high on white bread or with extra sauce on the side.
Chef's tips
Pick a point with plenty of marbling (streaks of fat) for juicy burnt ends. Do not rush the second smoke so the sauce turns glossy.
Storage
Refrigerate in an airtight container up to 4 days.
Reheating
Warm gently in a covered skillet or low oven with a splash of sauce to prevent drying.
Common mistakes to avoid
- •Cutting the meat into cubes before it is fully tender
- •Adding too much sauce, which makes the pieces soggy instead of sticky
Serving suggestions
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