About the Recipe
This Burnt Ends recipe comes straight from the pit masters in Kansas City’s biggest BBQ joints. Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth bites of meat candy.
1 6-8 pound brisket
2 teaspoons each of kosher salt, course black pepper, and garlic powder
1 cup beef stock
1 cup BBQ sauce
½ cup dark brown sugar
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Preheat. Preheat your smoker to 225 degrees F using oak wood.
Trim. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
Season. Season the brisket point on all sides with salt, pepper, and garlic powder.
Smoke and spritz. Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period.
Wrap. Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 3 hours.
Cut into cubes. Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
Sauce. Place the cubes into the aluminium pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Finish smoking. Set the uncovered pan back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides.
Enjoy. Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.