Entree: United States – Kansas (Great Plains United States) – Burnt Ends

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 7 hrs

Additional 40 min

Total 8 hrs 40 min

Ingredients

- 1 beef brisket point, approx. 4 lb (1.8 kg), trimmed (usable weight)
- 3 tbsp (45 ml) yellow mustard
- 3 tbsp (45 g) dark brown sugar, packed
- 1 tbsp (15 g) kosher salt
- 1 tbsp (8 g) coarsely ground black pepper
- 2 tsp (6 g) garlic powder
- 2 tsp (6 g) onion powder
- 1 tsp (2 g) smoked paprika
- Hardwood smoking fuel: hickory or oak wood chunks (as needed)
- 1 cup (240 ml) Kansas-style BBQ sauce (see sauce recipe below)
- 1/4 cup (50 g) dark brown sugar (additional, for glazing)
- 2 tbsp (30 g) unsalted butter, cut into small pieces

Kansas-style BBQ Sauce
- 1 1/2 cups (360 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 1/3 cup (80 g) dark brown sugar, packed
- 2 tbsp (30 ml) molasses
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) yellow mustard
- 1 tsp (5 ml) hot sauce (optional)
- 1/2 tsp (1 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Quick Vinegar Slaw
- 4 cups (280 g) shredded green cabbage (about 1/2 medium head)
- 1 medium carrot, shredded, approx. 3 oz (85 g)
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper

To Serve
- 6 potato or brioche rolls
- 2 tbsp (30 g) unsalted butter, for toasting rolls
- Pickle slices (optional)

Instructions

Short Description:
Charred, caramelized cubes of smoked beef brisket point glazed in a sweet-tangy Kansas-style barbecue sauce, served with toasted rolls and a quick vinegar slaw to make a complete main-course meal.

Regional Notes:
This Kansas (Kansas City region) variation uses the brisket point cut, long smoking at low temperature, then cubing and saucing to create intensely caramelized "burnt" edges. The sauce is sweet and tangy—brown sugar and molasses-forward—typical of Kansas City–area barbecue rather than a purely vinegar or mustard style.

1. Prepare the brisket: trim excess fat but leave a thin fat cap (about 1/4 inch / 6 mm). Pat the brisket dry with paper towels. Slather all surfaces lightly with yellow mustard to help the rub adhere.
2. Make the rub: combine 3 tbsp brown sugar, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the mixture evenly over the entire brisket. Let rest in the refrigerator for 1 hour or up to overnight for deeper seasoning.
3. Preheat smoker: bring your smoker to a steady 225–250°F (107–121°C). Add hickory or oak wood chunks for smoke. If using a charcoal/offset setup, maintain low, even heat; if using an electric pellet smoker, set to 225°F (107°C).
4. Smoke the brisket: place the brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 190°F (88°C) and the meat is fork-tender, approximately 5–7 hours depending on size and smoker. Wrap in butcher paper or foil after the bark sets (optional) to speed through the stall—unwrapping for the final hour helps firm the bark.
5. Cube the point: transfer the brisket to a cutting board and let rest 20–30 minutes. Reserve any juices. Trim the point into roughly 1-inch (2.5 cm) cubes; remove any excessive fat pieces but leave some fat for flavor (expect about 3–3.5 lb / 1.4–1.6 kg usable after trimming).
6. Prepare the Kansas-style BBQ sauce: while the brisket rests, combine ketchup, apple cider vinegar, 1/3 cup brown sugar, molasses, Worcestershire, mustard, hot sauce (if using), salt, and pepper in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Lower heat and simmer 8–10 minutes until slightly thickened. Remove from heat and set aside.
7. Glaze and caramelize the cubes: place the brisket cubes in a shallow aluminum pan or foil pan in a single layer. Sprinkle the additional 1/4 cup (50 g) brown sugar over the cubes, dot with the 2 tbsp butter, and pour about 1 cup (240 ml) of the prepared BBQ sauce over the meat. Gently toss to coat.
8. Return to smoker: put the pan back on the smoker at 250°F (121°C). Cook uncovered for 1–2 hours until the sauce is thick, sticky, and the edges are deeply caramelized ("burnt"). Stir once halfway through to coat and encourage even caramelization. Aim for a glossy, slightly charred exterior.
9. Finish and rest: when cubes are sticky and charred at the edges, remove pan from smoker. Let rest 10 minutes; the sauce will thicken as it cools. Reserve a little sauce for serving.
10. Make the quick vinegar slaw: in a large bowl, whisk apple cider vinegar, sugar, oil, salt, and pepper until sugar dissolves. Add shredded cabbage and carrot, toss to coat. Let sit 10–15 minutes for flavors to meld.
11. Toast rolls: split rolls and butter cut sides with remaining 2 tbsp butter. Toast on a griddle or skillet until golden-brown.
12. Assemble and serve: pile glazed burnt ends onto toasted rolls or plate alongside. Spoon reserved sauce over the top and serve with vinegar slaw and pickle slices. For a plated entree, serve about 6–8 oz (170–225 g) of finished burnt ends per person with a generous scoop of slaw and a toasted roll.

Oven alternative (if no smoker): preheat oven to 275°F (135°C). Cook rubbed brisket in a roasting pan with a wire rack for 4–6 hours until 190°F (88°C). Proceed with cubing and glaze; finish under a hot broiler in the oven (watch closely) for 5–10 minutes to caramelize the sauce, or return to 300°F (150°C) for 45–60 minutes until sticky and charred.