📝 About This Recipe
Often referred to as 'meat candy,' these burnt ends are the crown jewel of Kansas City barbecue. Traditionally cut from the fatty 'point' of a smoked brisket, these cubes are double-smoked and braised in a sweet and tangy glaze until they reach a melt-in-your-mouth consistency. This recipe delivers that iconic balance of deep hickory smoke, caramelized bark, and a rich, sticky finish that defines the American BBQ tradition.
🥗 Ingredients
The Meat
- 12-14 pounds Whole Packer Brisket (USDA Prime or Choice, with a thick 'point' muscle)
- 1/4 cup Yellow Mustard (Used as a binder for the rub)
The KC Beef Rub
- 1/4 cup Coarse Kosher Salt
- 1/4 cup Coarse Black Pepper (16-mesh preferred for better bark)
- 2 tablespoons Dark Brown Sugar (Packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (Optional for a hint of heat)
The Braising Glaze
- 1.5 cups Kansas City Style BBQ Sauce (A thick, tomato-based sweet sauce)
- 4 tablespoons Unsalted Butter (Cubed)
- 2 tablespoons Honey
- 1/4 cup Beef Broth (To thin the glaze slightly)
👨🍳 Instructions
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1
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a traditional, robust smoke profile.
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2
Trim the brisket by removing the hard white fat and evening out the fat cap to about 1/4 inch thickness. Separate the 'point' (the fatty top muscle) from the 'flat' if you prefer to cook them separately, or leave whole for a traditional cook.
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3
In a small bowl, whisk together the salt, pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne to create the dry rub.
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4
Apply a thin, even layer of yellow mustard all over the meat to act as a binder. Generously coat the brisket with the dry rub, pressing it into the meat.
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5
Place the brisket in the smoker, fat-side up. Smoke until the internal temperature reaches approximately 165°F (74°C), which usually takes 6-8 hours. Look for a dark, mahogany 'bark' to form.
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6
Remove the brisket and wrap it tightly in peach butcher paper or heavy-duty aluminum foil. Return to the smoker.
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7
Continue cooking until the internal temperature of the point reaches 195°F (90°C). This is slightly earlier than a finished flat because we will be double-cooking the ends.
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8
Remove the brisket from the smoker. If you cooked it whole, carefully slice the point away from the flat along the natural fat seam.
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9
Cut the point muscle into uniform 1-inch to 1.5-inch cubes. These are your 'ends'.
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10
Place the cubes into a disposable aluminum foil pan. Toss them with the BBQ sauce, honey, beef broth, and the cubes of butter until every piece is coated.
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11
Place the pan back into the smoker, uncovered. Increase the smoker temperature to 250°F (121°C).
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12
Smoke the cubes for another 1.5 to 2 hours. Stir them every 30 minutes to ensure the sauce caramelizes into a sticky glaze and the fat renders completely.
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13
The burnt ends are ready when they are 'probe tender' (like sticking a toothpick into room-temperature butter) and the sauce has darkened and thickened.
💡 Chef's Tips
Always choose a brisket with a thick point; the fat content is essential for the cubes to stay juicy during the second smoke. Don't rush the rendering process; if the fat isn't fully rendered, the burnt ends will be chewy rather than meltingly tender. Use 16-mesh black pepper to achieve that professional, pebbly bark texture that Kansas City BBQ is famous for. If you don't have a smoker, you can finish the braising step (Step 11-12) in a 275°F oven, though you will lose that extra layer of smoke flavor. Let the cubes rest for 10 minutes before serving to allow the glaze to set slightly.
🍽️ Serving Suggestions
Serve on slices of cheap white bread to soak up the extra sauce and rendered fat. Pair with a side of creamy, tangy coleslaw to cut through the richness of the beef. Add a few slices of pickled jalapeños and white onions for a bright, acidic contrast. Enjoy with a cold, crisp Pale Ale or a sweet iced tea to balance the smoky heat. Serve alongside pit-style baked beans that have been seasoned with any leftover brisket trimmings.