Burnt Ends
Kansas City-style burnt ends: crispy, caramelized cubes of brisket point that are the ultimate BBQ treat. Smoky, sweet, and impossibly tender. These are what people line up for.
Ingredients
- 1 smoked brisket point (5–7 lbs, separated from a whole packer)
- 2 tablespoons Old No.2 Brisket Rub
- 1 cup BBQ sauce (your favorite sweet-tangy style)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 3 tablespoons unsalted butter, melted
- Pinch of kosher salt and black pepper
Instructions
Smoke the Whole Packer
Smoke your whole packer brisket at 225°F until it reaches 195–200°F internal. Remove and rest for at least 1 hour wrapped in butcher paper.
Separate the Point
After resting, locate the fat seam between the flat and point. Slice along the seam to separate. The point is the thicker, more marbled section. Set the flat aside for slicing.
Cube the Point
Trim any thick exterior fat from the point, leaving some for flavor. Cut into 1-inch cubes. You should end up with about 4–5 lbs of cubes.
Make the Glaze
In a bowl, whisk together the BBQ sauce, brown sugar, honey, melted butter, and Old No.2 Brisket Rub. Taste and adjust sweetness as needed.
Toss and Load
Place the cubes in a large bowl, pour the glaze over them, and toss until every piece is evenly coated. Spread in a single layer in an aluminum foil pan. Cover tightly with foil.
Smoke the Burnt Ends
Return the pan to the smoker at 250°F. Smoke covered for 1–1.5 hours, then remove the foil. Continue smoking uncovered for another 1–1.5 hours until the edges are glossy, caramelized, and the cubes are tender; they should feel like soft marshmallows when probed. Stir once halfway through.
Rest and Serve
Let rest 10 minutes in the pan. Serve hot with pickles and onions on the side. These are incredible on their own, on a bun, or piled over mac and cheese.
Pitmaster Notes from Bill
- Keep the smoker at a steady 250°F during the burnt ends stage. Too hot (over 275°F) and the fat renders too fast, and you lose that coveted caramelized crust.
- The butter-honey glaze creates a self-basting effect. If the pan looks dry halfway through, add a splash of beef broth or apple juice and re-cover.
- Cover for the first hour, uncover for the last. The foil traps steam for tenderness, then the open air firms up the bark and builds that candy-like caramelization.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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