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.
Keyword burnt ends
Prep Time 30 minutesminutes
Cook Time 10 hourshours
Total Time 15 hourshours
Ingredients
whole brisket point
2 tbsp soy sauce
3 tbsp Kansas City-style rub
3 tbsp brisket rub
1/2 cup Meat Mitch Womp Sauce (or similar BBQ sauce)
2 tbsp ghee (for long-hold method)
Charcoal and wood splits for smoking
Instructions
Trim the brisket point, removing excess fat and squaring off edges.
Coat with soy sauce and generously season with both rubs
Smoke at 250°F until internal temperature reaches 140°F
Increase smoker to 300°F and cook to 170°F
Wrap in foil (traditional method) or ghee and hold at 150°F for 18 hours (long-hold method).
1. Rest for 1-2 hours, then slice into 1-inch cubes.
Coat with barbecue sauce and additional rub.
Smoke at 300°F for 30-60 minutes until sauce sets.