American · Dinner
Kansas City burnt ends
Beef brisket point smoked low and slow over oak until dark bark forms, then cubed and tossed in Kansas City style sweet barbecue sauce with brown sugar. Returned to the smoker to caramelize into sticky, peppery glazed burnt ends.
$7
20 minsPrep
480 minsCook
500 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.8gProtein
36.2gFat
27.4gCarbs
21.3gSugar
1.6gFiber
1785mgSodium
174mgChol
15.1gSat Fat
720mgPotassium
55mgCalcium
4.6mgIron
2.9mcgVitamin B12
1.2mgVitamin C
gluten-free
protein-rich
rich-umami
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat brisket point dry and coat evenly with kosher salt, black pepper, paprika, and garlic powder, pressing the rub into the meat by hand.
2
Smoke
Place seasoned brisket point fat-side up in a 250°F smoker using oak wood for 6 hours until dark mahogany bark forms and internal temperature reaches 165°F.
3
Rest
Wrap brisket point loosely in butcher paper and rest on the counter for 30 minutes.
4
Glaze
Toss cubed brisket with bbq sauce, brown sugar, butter, and apple cider vinegar in a foil pan. Return to 250°F smoker uncovered for 1 hour, stirring halfway, until sauce thickens and edges look tacky.
5
Plate
Spoon glazed burnt ends onto a plate, scraping any sticky sauce from the pan over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef brisket point
- 2 tsp2 tsp kosher salt
- 2 tsp2 tsp black pepper, coarsely ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp garlic powder
- 2 tbsp30g brown sugar
- 6 tbsp96g Kansas City style bbq sauce
- 2 tsp10g butter
- 1 tsp1 tsp apple cider vinegar
