🍖Smoker BBQ

Kansas City Burnt Ends

Name: Kansas City Burnt Ends
Yield: 1 serving
Ingredients: 800 g brisket point (or use the point from a smoked brisket); 1 tbsp coarse black pepper; 1 tbsp coarse sea salt; 1 tsp garlic granules; 120 ml Kansas City BBQ sauce; 2 tbsp brown sugar; 2 tbsp beef stock; Oak or hickory wood

The crown jewel of Kansas City barbecue: cubes of brisket point smoked twice, glazed in sweet sauce until candy-like.

30 min

Prep

10 hr

Cook

Involved

Difficulty

Ingredients

Steps

Ingredients

Servings

800 g brisket point (or use the point from a smoked brisket)
1 tbsp coarse black pepper
1 tbsp coarse sea salt
1 tsp garlic granules
120 ml Kansas City BBQ sauce
2 tbsp brown sugar
2 tbsp beef stock
Oak or hickory wood

Method

1
Season the brisket point heavily with the salt, pepper and garlic.
2
Smoke at 110°C (225°F) until probe-tender at 96°C (205°F) — about 7– (skip this if using leftover smoked point).
3
Rest , then cut into 3 cm cubes.
4
Toss the cubes with the BBQ sauce, brown sugar and stock in a foil tray.
5
Return to the smoker at 120°C (250°F) for 1–1½ hours, stirring once, until the sauce has caramelised and clings.
6
Serve straight from the tray — they vanish fast.

Notes

Burnt ends were once the trimmings the pitmaster snacked on; now they're the prize.
Pork belly burnt ends use the same glaze — see the Snacks & Sides section.