Authentic Kansas City Style Burnt Ends: The Ultimate Guide

Kansas City-style burnt ends are a true barbecue delicacy, known for their crispy bark, rich smokiness, and melt-in-your-mouth tenderness. These flavorful beef nuggets are cut from the brisket point and cooked low and slow until they reach perfection. Inspired by my visit to Kansas City’s best barbecue joints and my experience cooking at the American Royal World Championship of Barbecue, I’ve developed a method that ensures the juiciest and most flavorful burnt ends possible. Whether you prefer the traditional approach or my long-hold method, this guide will help you master this legendary dish.

Step 1: Trimming the Brisket

Start by separating the point muscle from the flat. Locate the seam between the two and use a sharp knife to slice through the connective tissue, allowing the muscles to pull apart naturally. Trim any excess fat, leaving about 1/4 inch for rendering. Square off thinner edges to ensure uniform burnt ends later on.

Step 2: Seasoning the Meat

Begin by coating the brisket point with a thin layer of soy sauce or seasoning sauce—this acts as a binder and enhances umami flavor. Apply a generous coating of a balanced barbecue rub, blending a savory brisket rub with a sweeter Kansas City-style rub to achieve the perfect crust. Let the seasoned meat rest at room temperature while you prepare the smoker.

Step 3: Smoking the Brisket Point

Set up your smoker at 250°F using charcoal and wood splits for a deep smoky flavor. Place the brisket point on the grates with the thicker side facing the firebox for even cooking. At 140°F internal temperature, the meat will start to stall. To accelerate the process, increase the smoker temperature to 300°F until it reaches 170°F.

Step 4: Wrapping and Cooking to Perfection

At 170°F, wrap the brisket point to retain moisture. You can use two methods:

• Traditional Method: Wrap tightly in foil and cook until it reaches 205-208°F, then rest for 1-2 hours.
• Long-Hold Method: Wrap the brisket in ghee and place it in a holding oven at 150°F for 18 hours. This method maximizes juiciness and tenderness.

Step 5: Slicing and Saucing

Once rested, slice the brisket point into 1-inch cubes. Coat the burnt ends with a generous amount of Meat Mitch Womp Sauce or your favorite Kansas City-style barbecue sauce. Sprinkle a little extra rub for added flavor.

Step 6: Setting the Sauce

Return the sauced burnt ends to the smoker at 300°F for 30-60 minutes. This caramelizes the sauce, creating a sticky, flavorful glaze.

Step 7: Serving and Enjoying

Once the sauce is tacky and set, remove the burnt ends from the smoker. Serve immediately and enjoy the rich, smoky, and sweet flavors of authentic Kansas City-style burnt ends!