📝 About This Recipe
Widely considered the holy grail of American barbecue, these burnt ends are crafted from the fatty point of a beef brisket, smoked until they reach a buttery tenderness. Originating from the legendary pits of Kansas City, these bite-sized nuggets are double-smoked and tossed in a sweet, tangy glaze that caramelizes into a sticky, mahogany crust. Each morsel delivers a perfect explosion of smoky bark, rendered fat, and deep beefy flavor that literally melts in your mouth.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Beef Brisket (Select Prime or Choice grade; we will be focusing on the 'point' muscle)
- 1/4 cup Yellow Mustard (Used as a binder for the rub)
KC Style Dry Rub
- 1/4 cup Coarse Kosher Salt
- 1/4 cup Coarse Black Pepper (16-mesh size is ideal for bark)
- 2 tablespoons Dark Brown Sugar (Packed)
- 2 tablespoons Smoked Paprika (For deep color)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (Adjust for heat preference)
The Glaze
- 1.5 cups Kansas City Style BBQ Sauce (Thick, tomato-based and sweet)
- 4 tablespoons Unsalted Butter (Cubed)
- 2 tablespoons Honey or Agave
- 1/4 cup Apple Juice (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, removing the thick 'hard' fat. While you can smoke the whole brisket, ensure you identify the 'point' (the thicker, fattier end) as this is what will become the burnt ends.
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3
Slather the entire brisket with a thin layer of yellow mustard. This won't affect the flavor but helps the rub adhere to the meat.
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4
In a small bowl, whisk together the salt, pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne. Apply generously to all sides of the beef.
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5
Place the brisket in the smoker, fat side up or down depending on your smoker's heat source (fat toward heat). Smoke until the internal temperature reaches approximately 165°F (74°C), usually taking 6-8 hours.
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6
Once a dark, crusty 'bark' has formed, wrap the brisket 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 flat reaches 195°F (90°C). Remove the brisket from the smoker.
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8
Carefully unwrap and separate the point muscle from the flat muscle by following the natural fat seam with a sharp knife. Set the flat aside to rest for slicing later.
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9
Cut the point muscle into uniform 1-inch to 1.5-inch cubes. These are your 'raw' burnt ends.
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10
Place the cubes into a disposable aluminum baking pan. Toss them with the BBQ sauce, honey, apple juice, and extra dry rub if desired. Top with the butter cubes.
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11
Increase the smoker temperature to 275°F (135°C). Place the uncovered pan back into the smoker.
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12
Smoke for an additional 1.5 to 2 hours, stirring every 30 minutes, until the sauce has reduced to a thick, sticky glaze and the meat is 'probe tender' (like poking butter).
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13
Remove from the smoker and let the burnt ends rest in the pan for 15 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use a meat thermometer; temperature is more important than time for perfect rendering. If the sauce is darkening too quickly in the pan, cover it loosely with foil for the last 30 minutes. Don't trim too much fat off the point; that fat is essential for the melt-in-your-mouth texture. Use 'Peach' butcher paper if possible; it allows the meat to breathe while retaining moisture, preserving the bark better than foil. For the best results, let the meat rest at least 30 minutes before the final cubing process.
🍽️ Serving Suggestions
Serve on a slice of classic white bread to soak up the extra sauce and rendered fat. Pair with a side of creamy coleslaw and pit-smoked beans for the ultimate KC experience. Accompany with pickled jalapeños and red onions to cut through the richness of the beef. A cold, crisp Pale Ale or a medium-bodied Bourbon balances the sweetness and smoke perfectly. Serve as a 'Pitmaster's Appetizer' while your guests wait for the main brisket slices.