American · Dinner
Kansas City Burnt Ends
Brisket point cubes rubbed with paprika and black pepper, smoked low over oak until deeply bark-crusted, then tossed in a molasses-thickened Kansas City sauce and returned to the smoker to glaze. Rich, peppery, sweet-smoky, and tender enough to pull apart, served over white bread with pickles.
$7
20 minsPrep
480 minsCook
500 minsTotal
HardLevel
Nutrition per serving
612Calories
42.3gProtein
31.8gFat
38.6gCarbs
18.7gSugar
2.9gFiber
1580mgSodium
135mgChol
12.4gSat Fat
610mgPotassium
85mgCalcium
4.8mgIron
2.9mcgVitamin B12
3.1mgVitamin C
protein-rich
rich-umami
cheat-day
all-time-classics
Instructions
1
Prep
Pat the brisket point dry and rub it all over with smoked paprika, black pepper, kosher salt, and garlic powder, pressing the spices into the fat cap by hand.
2
Smoke
Place the seasoned brisket point in a smoker set to 250°F (121°C) over oak wood and smoke for about 6 hours, until a dark, firm bark forms and an instant-read thermometer reads around 195°F (90°C).
3
Rest
Remove the brisket point from the smoker and let it sit uncovered on a board for 30 minutes so the juices redistribute before cutting.
4
Prep
Cut the rested brisket point into 1.5 inch cubes on a board, checking that the interior looks deep pink to mahogany and pulls apart with light resistance.
5
Toss
Combine the cubes with barbecue sauce and molasses in a small foil pan, turning gently with a spoon until every piece is coated and glossy.
6
Glaze
Return the foil pan to the smoker at 250°F (121°C) and cook uncovered for 45 minutes to 1 hour, until the sauce has tightened into a sticky, tacky glaze on each cube.
7
Finish
Stir the vinegar through the pan of cubes off the heat, scraping the pan sides so the sauce clinging there mixes back through the meat.
8
Plate
Spoon the burnt ends onto the white bread slices, top with pickle slices and sliced onion, and serve immediately while the glaze is still warm and tacky.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket point, cut into 1.5 inch cubes after first smoke
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp garlic powder
- 4 tbsp60ml Kansas City style barbecue sauce
- 2 tsp14g molasses
- 2 tsp10ml apple cider vinegar
- 4 slices110g white bread
- 44 gherkin-pickled slices (24g)
- 11 onion, thinly sliced (120g)
