American
Kansas City Burnt Ends
Kansas City burnt ends with smoky brisket point cubes glazed in barbecue sauce, beef tallow, and brown sugar.
8 servings · 30 minutes prep · 690 minutes cook
Ingredients
Main
- 1 beef brisket point, 5-6 lb
- 2 tbsp avocado oil
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp granulated garlic
- 1 cup Kansas City-style barbecue sauce
- 1/4 cup beef tallow
- 2 tbsp brown sugar
Directions
Season the Brisket Point
- Rub the beef brisket point with the avocado oil. Season with the kosher salt, black pepper, and garlic powder. Refrigerate uncovered for 12 hours.
Smoke Until Tender
- Heat the smoker to 250F with oak or hickory. Smoke until the bark is dark and the internal temperature reaches about 170F, 6-7 hours.
- Wrap with butcher paper and continue smoking until probe-tender, about 200-205F, 3-4 hours.
- Rest for 45 minutes, then cut the brisket point into 1 1/4-inch cubes.
Glaze the Burnt Ends
- Toss the cubes with the Kansas City-style barbecue sauce, beef tallow, and brown sugar in a foil pan.
- Return uncovered to the smoker until sticky, caramelized, and tender, 60-90 minutes.
