Kansas City-Style Barbecue

Kansas City-Style Burnt Ends

Kansas City barbecue is famed for its slow-smoked meats slathered in a thick, sweet-tangy tomato-molasses sauce. This version focuses on burnt ends—the celebrated crispy, caramelized cubes of beef brisket point that KC pitmasters have made legendary.

Prep

30 min

Cook

480 min

Total

510 min

Serves

6-8

Difficulty

Medium

Recipe ingredients

• •2.7 kg (6 lb) beef brisket point, the fatty end of the brisket; trim leaving ~6 mm fat cap
• •30 g (¼ cup) kosher salt, for the rub
• •30 g (¼ cup) coarse black pepper, for the rub
• •15 g (2 tbsp) paprika, for the rub
• •10 g (1 tbsp) granulated garlic, for the rub
• •5 g cayenne pepper, optional, for heat; null
• •120 ml (½ cup) ketchup, KC sauce base
• •120 ml (½ cup) tomato sauce, KC sauce base
• •80 ml (⅓ cup) apple cider vinegar, KC sauce base
• •60 ml (¼ cup) molasses, not blackstrap; gives the signature dark sweetness
• •60 ml (¼ cup) honey, KC sauce base
• •30 g (¼ cup) light brown sugar, packed
• •15 g (1 tbsp) yellow mustard, KC sauce base
• •5 g (1 tsp) onion powder
• •3 g (1 tsp) garlic powder
• •2 g (1 tsp) liquid smoke, optional; helps in oven-only cooks
• •60 ml (¼ cup) beef stock or water, for the braise
• •3 L (about 3 quarts) hickory or oak wood chunks, traditional KC smoke wood; if using a gas/oven setup, substitute 30 ml liquid smoke

Steps

1. 1 Trim the brisket point, leaving a thin (about 6 mm) fat cap. In a bowl, mix the kosher salt, black pepper, paprika, granulated garlic, and cayenne (if using). Rub the mixture generously and evenly over all sides of the meat. Let sit at room temperature 30-45 minutes while the smoker preheats, or refrigerate uncovered overnight for better bark.
2. 2 Prepare the KC sauce while the rub sets: in a saucepan, whisk together ketchup, tomato sauce, apple cider vinegar, molasses, honey, brown sugar, yellow mustard, onion powder, garlic powder, and liquid smoke (if using). Bring to a gentle simmer over medium heat and cook 10-15 minutes, stirring often, until slightly thickened. Taste and adjust. Set aside.
3. 3 Prepare the smoker or grill for indirect cooking at 107-115°C (225-240°F). Add hickory or oak chunks for smoke. Place the brisket point fat-side up on the cooler side of the grate. Smoke for approximately 5-6 hours, maintaining steady temperature, until the bark is dark mahogany and an instant-read thermometer inserted into the thickest part reads 88-93°C (190-200°F). The exterior should feel firm and the meat should bend easily when lifted.
4. 4 Transfer the brisket to a cutting board and let rest 15-20 minutes until cool enough to handle. Cut into roughly 3-4 cm (1½-inch) cubes. Toss the cubes with about 120 ml (½ cup) of the KC sauce so each piece is lightly coated.
5. 5 Place the sauced cubes in a foil pan or tray. Pour the beef stock around (not over) the meat. Cover tightly with foil and return to the smoker (or a 135°C / 275°F oven) for another 1.5-2 hours, until the cubes are very tender and the edges are starting to render.
6. 6 Uncover the pan, drizzle with another 120 ml (½ cup) of KC sauce, and toss gently. Return to the smoker uncovered for 30-45 minutes, stirring once or twice, until the sauce has reduced to a sticky glaze and the corners of the burnt ends are dark and crusty. Internal temperature should be at least 74°C (165°F) for beef that has been held for this duration.
7. 7 Rest the burnt ends 10 minutes. Serve hot with extra KC sauce on the side and classic sides such as sliced white bread, pickles, and coleslaw.