Kansas City Burnt Ends

Transform a humble brisket point into Kansas City's famous "meat candy" with this authentic burnt ends recipe. These smoky, caramelized cubes deliver the perfect balance of tender beef, crispy bark, and sweet BBQ glaze that made Kansas City barbecue legendary.

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Course: Main Course

Cuisine: American

Keyword: BBQ

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Ingredients

6-8 pound brisket point
2 tbsp beef rub or 2 tsp each kosher salt, coarse black pepper, garlic powder
1 cup beef stock
1 cup Kansas City-style BBQ sauce
1/2 cup dark brown sugar

Instructions

Preheat smoker to 225°F and set up for indirect cooking with your preferred wood chips.
Trim brisket point, leaving ¼ inch of fat cap on top.
Apply beef rub generously on all sides of the brisket point, pressing into the meat.
Place brisket point fat side up on smoker and smoke for 4-6 hours until a dark bark forms.
Wrap brisket in butcher paper along with beef stock to keep moist.
Continue smoking for 2-3 hours until meat is fork tender and probes easily.
Remove from smoker and let rest for 30 minutes before unwrapping.
Cut brisket point into 1-inch cubes, discarding any excess fat.
Toss cubes with BBQ sauce and brown sugar in a disposable aluminum pan.
Return pan to smoker or transfer to 225°F oven for 1-2 hours until sauce caramelizes and cubes are sticky and tender.

Notes

Use a ketchup-based sweet and tangy BBQ sauce for authentic Kansas City flavor profile

Don't overcook in the final step - cubes should hold together and not fall apart

Hickory or oak wood chips provide the best flavor for burnt ends

Internal temperature should reach 203-205°F before cutting into cubes

Make-ahead tip: Cook brisket point day before, cube and sauce the next day

Leftover burnt ends reheat well in a 300°F oven for 10-15 minutes

Can substitute brisket point with chuck roast if brisket point unavailable

Nutrition