Entree: United States – Kansas City – Kansas City Burnt Ends (Brisket Point)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 hrs

Additional 15 min

Total 6 hrs 30 min

Ingredients

- 1 brisket point, approx. 4 lb (1.8 kg)
- 1/4 cup (60 ml) coarse kosher salt
- 1/4 cup (60 ml) coarsely ground black pepper
- 2 tbsp (30 ml) paprika
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) garlic powder
- 1 cup (240 ml) Kansas-style barbecue sauce (store-bought or homemade)
- 1/4 cup (60 ml) molasses or additional brown sugar
- 2 tbsp (30 ml) yellow mustard (to bind rub)
- Wood chunks for smoking (hickory or oak)
- Aluminum foil or a covered pan for finishing

Instructions

1. Trim excess hard fat from the brisket point, leaving some fat for flavor; bind the surface with mustard to help the rub adhere.
2. Combine salt, pepper, paprika, brown sugar, and garlic powder and apply liberally to all sides of the point.
3. Preheat smoker to 225°F (107°C) with hickory or oak and place the point on the grate fat-side up.
4. Smoke until internal temp reaches about 165–175°F (74–79°C) and a dark bark forms, roughly 4–5 hours.
5. Remove point and cut into 1–1.5 inch (2.5–3.8 cm) cubes; toss cubes with barbecue sauce and molasses (or extra brown sugar) until well coated.
6. Place coated cubes into a foil pan, cover tightly with foil, and return to smoker or a 275°F (135°C) oven for 1–2 hours until edges are caramelized and centers are tender.
7. Remove, let rest 10–15 minutes, then serve hot, spooning reserved sauce over top if desired.