📝 About This Recipe
Known as 'meat candy,' these legendary morsels represent the pinnacle of Kansas City barbecue tradition. Originally the trimmings from the crispy edges of a smoked brisket point, these bite-sized treasures are double-smoked and glazed in a thick, sweet, and tangy sauce. This recipe delivers that perfect contrast of a deeply caramelized bark and a buttery, melt-in-your-mouth interior that has made Kansas City the BBQ capital of the world.
🥗 Ingredients
The Meat
- 12-14 pounds Whole Packer Beef Brisket (Prime grade preferred; you will specifically use the 'point' muscle for burnt ends)
- 1/4 cup Yellow Mustard (Used as a binder for the rub)
KC Style Dry Rub
- 1/2 cup Dark Brown Sugar (Packed)
- 1/4 cup Coarse Kosher Salt
- 1/4 cup Coarse Black Pepper (16-mesh size is ideal)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Chili Powder (Standard mild blend)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (Adjust for heat preference)
The Glaze and Braise
- 1.5 cups Kansas City Style BBQ Sauce (Thick, tomato-based, and sweet)
- 1/2 cup Beef Broth
- 4 tablespoons Unsalted Butter (Cubed)
- 1/4 cup Apple Juice (For the spritz and glaze thinning)
- 2 tablespoons Honey (For extra shine)
👨🍳 Instructions
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1
Trim the brisket by removing excess hard fat and silver skin. Locate the natural fat vein separating the 'flat' from the 'point' and carefully separate the two muscles if you prefer, or cook whole and separate later (recommended for beginners to keep the meat moist).
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2
Apply a thin, even layer of yellow mustard over the entire surface of the meat to act as a binder. This will not affect the final flavor but helps the rub stick.
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3
In a medium bowl, whisk together all the dry rub ingredients. Generously coat the brisket on all sides, pressing the spices into the meat. Let it sit at room temperature for 40 minutes while you prep the smoker.
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4
Preheat your smoker to 225°F (107°C) using hickory or oak wood for an authentic Kansas City smoke profile.
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5
Place the brisket in the smoker with the fat side facing the heat source. Smoke until the internal temperature reaches approximately 165°F (74°C), usually taking 6-8 hours. Spritz with apple juice every 90 minutes after the first 3 hours.
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6
Once the bark is dark mahogany and the temperature is 165°F, wrap the brisket tightly in butcher paper or heavy-duty foil. Return to the smoker.
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7
Continue cooking until the internal temperature of the thickest part of the flat reaches 195°F (90°C). Remove from the smoker.
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8
Separate the point muscle from the flat. Wrap the flat back up and place it in a cooler to rest. The point is what we use for the burnt ends.
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9
Cut the point muscle into 1-inch to 1.5-inch cubes. Don't worry if they aren't perfect; the irregular edges create more surface area for the glaze.
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10
Place the cubes into a disposable aluminum foil pan. Toss them with the BBQ sauce, beef broth, honey, and cubed butter until every piece is well-coated.
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11
Increase the smoker temperature to 275°F (135°C). Place the uncovered pan of cubes back into the smoker.
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12
Smoke for an additional 1.5 to 2 hours. Stir the cubes every 30 minutes to ensure the sauce reduces into a sticky, tacky 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 softened butter) and the glaze has darkened to a deep garnet color.
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14
Remove from the smoker and let them rest for 15 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Always use the 'point' of the brisket for burnt ends as the 'flat' is too lean and will dry out during the second smoke. Don't rush the rendering process; the fat in the cubes needs time to turn into gelatinous gold. If the sauce is thickening too quickly in the pan, add a splash more apple juice or beef broth to loosen it. For the best bark, ensure your rub has a high coarse-black-pepper content to catch the smoke particles. Use a disposable aluminum pan for the second smoke to make cleanup easy, as the sugar in the BBQ sauce will bake onto the surface.
🍽️ Serving Suggestions
Serve piled high on a slice of plain white bread to soak up the extra sauce. Pair with classic creamy coleslaw and pit-style baked beans for a full KC experience. Serve with a side of quick-pickled red onions and jalapeños to cut through the richness of the beef. A cold, crisp Lager or a Hoppy IPA balances the sweetness and smoke perfectly. For a modern twist, serve over cheesy grits or mac and cheese.