Go Back

Classic Kansas City Burnt Ends

Sticky, smoky cubes of brisket point caramelized in a sweet-savory barbecue glaze, delivering competition-style burnt ends from any backyard smoker.
Print Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Brisket and Dry Rub
  • 5 –6 lb beef brisket point fat trimmed to 1/4 inch
  • 3 tbsp yellow mustard
  • 3 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
Burnt Ends Glaze
  • 1 cup Kansas City style barbecue sauce
  • 4 tbsp unsalted butter cubed
  • 1/2 cup packed brown sugar
  • 2 tbsp hot honey or regular honey
  • 1 tbsp apple cider vinegar

Method
 

  1. Preheat smoker to 250°F (120°C) with indirect heat and add hickory or oak wood chunks for smoke.
  2. Pat the brisket point completely dry, then coat all sides with yellow mustard.
  3. Combine black pepper, kosher salt, garlic powder, onion powder, smoked paprika and brown sugar; apply the rub evenly over the mustard-coated brisket.
  4. Place brisket fat side up on the smoker grate. Smoke undisturbed for 3 hours to establish bark.
  5. After 3 hours, spritz the surface every 45 minutes with apple cider vinegar or apple juice, continuing to cook until internal temperature reaches 165–170°F (74–77°C), about 5–6 total hours of smoking.
  6. Remove brisket from smoker and cut into 1.5-inch cubes while hot.
  7. Transfer cubes to a large foil pan. Add barbecue sauce, butter, brown sugar, honey and apple cider vinegar; toss to coat evenly.
  8. Increase smoker temperature to 275°F (135°C). Return the uncovered pan to the smoker and cook 1.5–2 hours, stirring gently every 30 minutes, until cubes reach 200–205°F (93–96°C) and glaze is sticky and caramelized.
  9. Rest burnt ends in the pan for 10 minutes before serving hot.

Notes

For a deeper smoke profile, use a mix of hickory and pecan wood. If using a full packer brisket, separate the point from the flat once the flat hits 165°F, then proceed with cubing the point for burnt ends.