Burnt Ends Recipe
American · Main course · 260 min total
Tender, smoky beef brisket cubes glazed in a sweet and tangy sauce, a Kansas City barbecue classic.
20
min prep
min prep
240
min cook
min cook
6
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 4 pounds beef brisket point cut
- 1/4 cup yellow mustard
- 1/2 cup barbecue rub (store-bought or homemade)
- 1/2 cup apple juice
- 1/2 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons unsalted butter
Instructions
- Preheat smoker to 275°F (135°C) using oak or hickory wood.
- Trim brisket point of excess fat, leaving a 1/4-inch layer. Coat with mustard and season generously with rub.
- Place brisket in smoker, fat side up. Smoke for 3 hours until internal temp reaches 165°F (74°C).
- Remove brisket and cut into 1-inch cubes. Place in a foil pan. Add apple juice, cover tightly with foil, and return to smoker for 1 hour.
- Mix barbecue sauce and honey. Uncover pan, pour sauce mixture over cubes, and add butter. Stir to coat.
- Return pan uncovered to smoker for 30-45 minutes, stirring every 15 minutes, until sauce thickens and edges caramelize. Serve hot.
Tips
- Use a point cut brisket for best marbling.
- Let burnt ends rest 10 minutes before serving.
- Store leftovers in fridge for up to 3 days; reheat in oven or smoker.
AI estimate may be inaccurate · Terms