Kansas Burnt Ends
Deeply smoked, twice-cooked brisket point cubes glazed in a tangy-sweet barbecue sauce.
- Prep
- 30 min
- Cook
- 480 min
- Total
- 510 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Offset smoker
- •Aluminum pan
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 34
- carbs
- 18
- protein
- 34
- calories
- 520
Instructions
- 1
Trim the brisket point. Leave about a quarter-inch layer of fat on top.
- 2
Mix the salt, pepper, paprika, and garlic powder. Rub it all over the brisket.
- 3
Smoke at 250°F over oak or hickory for about 5 hours. Cook until the inside reaches 165°F.
- 4
Wrap tightly and smoke for another 2-3 hours. Stop when it is fork-tender and reaches roughly 195°F inside.
- 5
Let the brisket rest for 30 minutes. Cut it into 1-inch cubes.
- 6
Put the cubes into an aluminum pan. Toss them with barbecue sauce and brown sugar.
- 7
Put the pan back in the smoker uncovered for 45-60 minutes. Cook until the sauce caramelizes and edges char slightly.
- 8
Serve hot with extra sauce on the side.
Chef's tips
Use the fattier point cut rather than the flat for better texture. Let the smoke build a dark crust before wrapping for the best flavor.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Warm gently in a covered pan with a splash of broth or sauce to prevent drying out.
Common mistakes to avoid
- •Slicing instead of cubing before the second smoke
- •Skipping the rest period, which causes juices to run out
Serving suggestions
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