Beef Burnt Ends Recipe
American · Main course · 260 min total
Beef burnt ends are smoky, tender, caramelized cubes of beef brisket point, coated in a sweet and tangy barbecue sauce. This recipe brings the classic Kansas City barbecue experience to your home oven or smoker.
20
min prep
min prep
240
min cook
min cook
6
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 3 lbs beef brisket point (or whole brisket, trimmed)
- 2 tbsp yellow mustard
- 1/4 cup barbecue rub (store-bought or homemade)
- 1/2 cup barbecue sauce (plus more for serving)
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp butter, cubed
Instructions
- Preheat smoker or oven to 225°F (107°C). If using oven, set a wire rack in a baking sheet.
- Trim excess fat from brisket, leaving about 1/4 inch fat cap. Coat with mustard and season generously with barbecue rub.
- Place brisket in smoker or on rack in oven. Cook for 3-4 hours until internal temp reaches 165°F (74°C).
- Remove brisket and let rest 15 minutes. Cut into 1-inch cubes.
- In a disposable aluminum pan or oven-safe dish, mix cubed brisket with barbecue sauce, brown sugar, honey, and butter. Cover tightly with foil.
- Increase temperature to 300°F (149°C). Return pan to smoker or oven and cook for 1-2 hours until cubes are tender and sauce is sticky, stirring every 30 minutes.
- Remove foil and cook uncovered for 15 minutes to caramelize. Serve hot with extra barbecue sauce.
Tips
- For best results, use the point cut of brisket which has more fat marbling.
- If you don't have a smoker, add liquid smoke to the sauce for a smoky flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Serve on slider buns with coleslaw for a classic sandwich.
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