Entree: United States – Missouri (Kansas City, Midwestern United States) – Kansas City-Style Burnt Ends

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 8 hrs

Additional 30 min

Total 9 hrs 30 min

Ingredients

- 5 lb (2.3 kg) beef brisket point (deckle), trimmed of excess fat but with good marbling
- 3 tbsp (45 ml) yellow mustard (binder)
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) coarse kosher salt
- 2 tsp (4 g) coarse black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional, adjust to heat preference)
- Hickory or oak wood chunks for smoking

Kansas City–style sauce (makes about 2 cups / 480 ml)
- 2 cups (480 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) molasses
- 1/3 cup (110 g) packed dark brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) yellow mustard
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) garlic powder
- 1/4 tsp (1 g) ground black pepper
- 1-2 tsp (5-10 ml) hot sauce (optional)
- 4 tbsp (57 g) unsalted butter

Smoked baked beans (side)
- 2 cans 15 oz (425 g) baked beans (use plain or pork & beans), total 30 oz (850 g)
- 1/4 cup (60 ml) Kansas City sauce (from above)
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) molasses
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 cup (120 ml) water or beef broth
- 4 slices bacon, chopped (approx. 4 oz / 115 g)

Quick vinegar slaw (vegetable)
- 4 cups (about 12 oz / 340 g) shredded green cabbage
- 1 cup (about 4 oz / 115 g) shredded carrot
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper

To serve
- 6 slices sturdy white bread or hamburger buns
- Dill pickles (optional)

Instructions

Short Description:
Rich, caramelized cubes of smoked brisket point returned to the smoker in a thick, sweet Kansas City–style sauce, served with simple baked beans and a quick vinegar slaw to make a complete main-course meal. The burnt ends develop a chewy-sweet bark and glossy glaze from repeated smoking and saucing.

Regional Notes:
This Kansas City variation uses the brisket point (deckle) cut, cut into cubes and re-smoked to caramelize — the hallmark of KC burnt ends. The finishing step tosses the cubes in a thick, sweet, molasses-forward Kansas City–style barbecue sauce; the overall profile is sweeter and more glaze-forward than drier Texas-style smoked brisket bites.

1. Prepare the brisket: trim excess hard fat from the brisket point but leave a thin fat cap for moisture. Pat dry with paper towels. Coat the entire brisket with yellow mustard as a binder.
2. Make the rub: mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne. Rub evenly over all surfaces of the brisket. Let rest at room temperature 30–45 minutes or refrigerate overnight for deeper flavor (if refrigerated, bring to room temp 1 hour before smoking).
3. Preheat smoker: set smoker to 225°F (107°C). Add hickory or oak wood chunks for a classic Kansas City smoke profile.
4. Smoke the brisket: place brisket point fat-side up on the smoker grate. Smoke until internal temperature reaches about 195–200°F (90–93°C), roughly 6–8 hours depending on size and smoker — probe for tenderness (blade probe should meet little resistance). Maintain 225°F (107°C) and add wood as needed.
5. Rest and cube: remove the whole point and let rest 20–30 minutes. Using a sharp knife, trim any excessively thick exterior fat and cut the point into roughly 1-inch (2.5 cm) cubes, preserving pieces of the bark.
6. Prepare Kansas City sauce: while the brisket smokes or rests, combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, mustard, smoked paprika, garlic powder, black pepper, and hot sauce in a saucepan. Simmer gently 8–10 minutes until sugar dissolves and sauce thickens slightly. Remove from heat and stir in butter until melted; reserve about 1/2 cup (120 ml) of sauce for the baked beans.
7. Sauce and re-smoke the cubes: place the brisket cubes in a shallow foil pan or disposable aluminum tray in a single layer. Spoon enough Kansas City sauce over the cubes to coat (about 1 to 1 1/2 cups / 240–360 ml), reserving some for serving. Return the pan to the smoker and continue cooking at 250°F (121°C) for 1–2 hours until the sauce has caramelized and the edges are sticky and lacquered; stir every 30 minutes to recoat and expose new surfaces to smoke.
8. Make smoked baked beans: while the burnt ends finish, cook chopped bacon in a medium ovenproof skillet over medium heat until rendered and beginning to crisp. Add the canned beans, 1/4 cup (60 ml) reserved Kansas City sauce, brown sugar, molasses, apple cider vinegar, and 1/2 cup (120 ml) water or beef broth. Stir and bring to a simmer, then transfer to the smoker or a 350°F (175°C) oven for 45–60 minutes until thick and bubbly, stirring once or twice. If using a smoker, place near the meat for additional smoke flavor.
9. Make quick vinegar slaw: whisk apple cider vinegar, vegetable oil, granulated sugar, kosher salt, and black pepper in a bowl until sugar dissolves. Toss shredded cabbage and carrot with the dressing; let sit 10–15 minutes to mellow and combine.
10. Finish and glaze: when burnt ends are deeply caramelized and sticky, remove from smoker. If desired, toss gently with an additional 2–4 tbsp (30–60 ml) warm Kansas City sauce and a small knob of butter for extra shine.
11. Serve: arrange burnt ends over slices of white bread or on buns with a scoop of smoked baked beans and a portion of quick vinegar slaw. Offer extra Kansas City sauce and dill pickles on the side. Enjoy hot.