Craving that legendary barbecue flavor? Look no further than Kansas City-style burnt ends. These aren’t your average brisket leftovers – they’re tender, smoky cubes of beef bathed in a sweet and tangy barbecue sauce, a true icon of the Kansas City barbecue scene. 

This recipe will equip you to create these Kansas City-style burnt ends right in your own backyard. We’ll begin with a cut of brisket point, ideally marbled for maximum flavor development during the slow-cooking process. A simple rub will transform into a flavor explosion on your palate, while the barbecue sauce achieves the perfect harmony of sweet and savory notes. Don’t be discouraged by the cooking time – the low and slow method is essential for achieving that melt-in-your-mouth tenderness that defines Kansas City-style burnt ends. 

By the recipe’s end, you’ll be a certified Kansas City-style burnt ends champion, ready to wow your loved ones with a dish that’s both impressive and undeniably delicious. So, fire up your smoker or oven, and let’s embark on this journey to create these Kansas City classics. 

What is Kansas City-Style Burnt Ends? 

Kansas City-Style Burnt Ends are a true barbecue delicacy, originating from the pitmasters of Kansas City. They’re made from a specific cut of beef brisket – the point. This part of the brisket has more fat compared to the flatter part (the flat), which makes it ideal for slow cooking and achieving that melt-in-your-mouth tenderness. 

Here’s what makes them special: 

• The Cut: Unlike some burnt ends where the meat comes from leftover smoked brisket, Kansas City-style focuses solely on the point. This ensures richer flavor and more smoke throughout the meat. 
• The Cook: Burnt ends involve a two-step process. First, the brisket point is smoked low and slow for several hours. Then, it gets cubed and bathed in a sweet and tangy barbecue sauce until it becomes incredibly tender with a delightful, caramelized crust. 
• The Flavor: The result is a textural explosion. You get crispy, smoky edges giving way to juicy, impossibly tender beef. The barbecue sauce adds another layer of flavor, often with a sweet and tangy profile. 

Preparation Time 

8hrs 30 mins 

Ingredients 

• 1 cup brown sugar.  

• 3 teaspoons ground cumin 
• 1 cup granulated sugar.  
• 3 teaspoons garlic powder. 
• Half a cup of salt.  
• 6 tablespoons of black pepper. 
• 1 tablespoon of cayenne pepper. 
• A third of a cup of chili powder.  
• 3 teaspoons onion powder. 
• A quarter of a cup of paprika.  
• One 10- to 12-pound whole with packer trim Beef Brisket 

Instructions 

1. Make the Rub: Combine your chosen rub ingredients. If you don’t have a pre-made blend, a basic combination of kosher salt, black pepper, and garlic powder works well. 
2. Prep the Brisket: Trim most of the fat from the brisket point, leaving a thin layer (around 1/4 inch) for flavor. Pat the brisket dry and coat it generously with the rub. 
3. Smoking the Brisket: Preheat your smoker to 225-250°F (110-120°C). Use wood chips like oak or hickory for smoking. Place the seasoned brisket on the smoker and smoke for several hours, spritzing it occasionally with beef broth or apple cider vinegar, until it reaches an internal temperature of 160-165°F (71-74°C). This can take anywhere from 4-8 hours depending on the size of the brisket. 
4. The Wrap: Once the brisket reaches the target temperature, tightly wrap it in butcher paper or aluminum foil. This helps lock in moisture and accelerate cooking. Return the wrapped brisket to the smoker and cook until the internal temperature reaches 190-200°F (88-93°C). This can take another 2-3 hours. 
5. Make the Sauce (Optional): While the brisket cooks, you can prepare a Kansas City-style BBQ sauce to coat the burnt ends. There are many recipes available online, but common ingredients include ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, and spices. Simmer the ingredients until the sauce thickens to your preference. 
6. The Burnt Ends: Remove the brisket from the smoker and let it rest for about an hour. Once cool enough to handle, cut the brisket point into 1-inch cubes. These are your burnt ends! 
7. Glazing the Burnt Ends: Place the cubed meat in a baking dish or sheet tray. You can toss them with some BBQ sauce, reserved drippings from the brisket, or a combination of both. 
8. Finishing Touch: Preheat your oven or smoker to a high temperature (around 450°F/230°C). Bake or smoke the burnt ends for 30-45 minutes, or until they develop a nice, caramelized crust on the outside while staying tender on the inside. Baste them with additional sauce during this time for extra flavor. 

Tips: 

• Burnt ends are known for their smoky flavor. Using a smoker is ideal, but if you don’t have one, you can achieve a smoky taste by adding liquid smoke to your braising liquid or using a smoke infusion technique on your grill. 
• The quality of the burnt ends heavily relies on a good BBQ sauce. There are many excellent store-bought options, or you can create your own for a unique flavor twist. 
• Burnt ends are best enjoyed right away, but they can also be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. 

Conclusion 

So, are you ready to impress your friends and family with these legendary Kansas City-style burnt ends? With a little time and patience, you can create this restaurant-worthy dish in your own backyard. Fire up your smoker or oven and get ready to embark on a delicious journey. While the effort may seem long, the payoff is a truly unforgettable barbecue experience. 

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