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Burnt Ends Sandwich Recipe

American · Main course · 200 min total

A Kansas City-style sandwich featuring smoky, caramelized burnt ends piled high on a soft bun with tangy barbecue sauce and creamy coleslaw.

Ingredients

• 2 lbs beef brisket point cut
• 2 tbsp yellow mustard
• 1/4 cup BBQ rub (paprika, brown sugar, salt, pepper, garlic powder)
• 1/2 cup apple juice
• 1/2 cup barbecue sauce, plus more for serving
• 2 tbsp honey
• 4 soft hamburger buns
• 1 cup coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions

1. Preheat smoker or oven to 225°F (107°C). Coat brisket point with mustard, then apply BBQ rub generously.
2. Smoke or bake brisket for 3 hours until internal temp reaches 165°F. Spritz with apple juice every hour.
3. Wrap brisket tightly in foil with apple juice and honey. Return to smoker/oven for 2 more hours until tender (203°F).
4. Unwrap and cut brisket into 1-inch cubes. Toss with 1/4 cup barbecue sauce.
5. Increase heat to 300°F. Spread cubes on a baking sheet and cook 30 minutes until caramelized, stirring once.
6. Meanwhile, make coleslaw: combine coleslaw mix, mayonnaise, vinegar, sugar, salt, and pepper. Refrigerate.
7. Toast buns. Pile burnt ends on bottom bun, top with extra barbecue sauce and coleslaw. Close sandwich and serve.

Tips

• For authentic smoky flavor, use hickory or oak wood chips.
• Leftover burnt ends can be stored in the fridge for up to 3 days and reheated in a skillet.
• Adjust sweetness by using a spicy barbecue sauce if preferred.

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