Kansas

Kansas City Burnt Ends

Kansas City burnt ends are BBQ royalty - the crispy, caramelized cubes cut from the fatty point of a smoked brisket. These "meat candy" morsels are tossed in KC's signature sweet, thick tomato-based sauce and returned to the smoker until sticky and irresistible. This is the pinnacle of BBQ.

14-16 hours Serves 8-10 250-275°F smoking KC Style

Equipment Needed

  • Offset smoker or kamado grill
  • Hickory or oak wood chunks
  • Meat thermometer
  • Aluminum pan
  • Butcher paper (pink)
  • Sharp brisket knife

Instructions

  1. 1

    Prepare the Brisket Point

    If using a whole packer brisket, separate the point from the flat - the point is the fattier, more marbled section. Trim excess fat to 1/4 inch. The point's high fat content is what makes burnt ends so succulent.

  2. 2

    Apply the Rub

    Combine pepper, salt, brown sugar, paprika, garlic powder, and onion powder. Coat brisket point with mustard as a binder, then apply rub generously on all sides. Rest at room temperature for 1 hour.

  3. 3

    Make the KC Sauce

    Combine ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, garlic powder, onion powder, and liquid smoke. Simmer for 20 minutes until thickened. This thick, sweet sauce defines KC BBQ.

  4. 4

    Set Up the Smoker

    Prepare smoker for 250-275°F using hickory or oak. Kansas City pitmasters traditionally use a mix. Maintain steady temperature with clean, blue smoke.

  5. 5

    Smoke the Point

    Place brisket point fat-side up on the smoker. Smoke for 6-8 hours until internal temperature reaches 165-170°F and a dark mahogany bark has formed. Spritz with apple juice every hour after the first 3 hours.

  6. 6

    Wrap and Continue

    Wrap the point in butcher paper and return to the smoker. Continue cooking until internal temperature reaches 195-200°F and the meat is probe tender, about 3-4 more hours.

  7. 7

    Cube the Point

    Unwrap and cut the brisket point into 1.5-2 inch cubes. Don't worry about perfect shapes - rustic is authentic. Place cubes in an aluminum pan.

  8. 8

    Sauce and Smoke Again

    Toss the cubes generously with KC BBQ sauce. Return the pan to the smoker uncovered and cook for 1-2 more hours until the sauce caramelizes and the edges become sticky and crispy.

  9. 9

    Toss and Serve

    Gently toss the burnt ends, adding more sauce if desired. Serve hot on a platter or in a paper boat with white bread, pickles, and onion. These are pure meat candy - KC's gift to BBQ.

Tips & Variations

  • The Point is Essential: Burnt ends MUST come from the brisket point, not the flat. The point's higher fat content is what makes them melt in your mouth.
  • Probe Tender: The cubes are ready for saucing when a probe slides in like butter. Temperature is a guide, but feel is the true test.
  • Sauce Generously: KC BBQ is defined by its thick, sweet sauce. Don't be shy - the burnt ends should be glossy and sticky.
  • Poor Man's Burnt Ends: In a pinch, use pork belly or chuck roast cubed and prepared the same way - delicious but not traditional.
  • History Lesson: Burnt ends originated at Arthur Bryant's in Kansas City, where they were given away free as scraps. Now they're the most prized cut.
  • Don't Waste the Flat: If using a whole packer, slice the flat separately for traditional brisket slices while the point becomes burnt ends.