Kansas City Burnt Ends

Total Time Prep: 45 min. Cook: 12 hours
Yield 10 servings
Test Kitchen Approved
Kansas City burnt ends may take all day in the smoker, but that first bite of tender, saucy brisket makes it worth the wait.

Ingredients

  • SAUCE:
  • 2 tablespoons butter
  • 1 cup finely chopped white onion
  • 3 garlic cloves, minced
  • 2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons yellow mustard
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 tablespoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper
  • RUB:
  • 1-1/2 teaspoons coarsely ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1/3 cup packed brown sugar
  • BRISKET:
  • 2 tablespoons yellow mustard
  • 5 pounds fresh beef brisket (point cut)

Directions

  1. For the sauce, in a medium saucepan, melt butter over medium heat. Add onions, cook until tender, 4-5 minutes. Add garlic; cook one minute longer. Add remaining ingredients; bring to a boil. Reduce heat to a low simmer. Cook until flavors have melded, 10-15 minutes, stirring occasionally. Transfer to a bowl; cover and refrigerate.
  2. In a medium bowl, combine the rub ingredients.
  3. Preheat smoker to 225°. Prepare smoker for indirect heat, using a drip pan. Add wood chips or pellets to smoker according to manufacturer’s directions. Brush mustard over both sides of beef. Combine all rub ingredients; rub over both sides of beef.
  4. Place brisket over drip pan (fat side up) and smoke, covered, over indirect medium heat until a thermometer inserted in beef reads 165° and a dark bark has formed, about 8 hours. Wrap brisket securely in unwaxed butcher paper; smoke until a thermometer inserted in beef reads 202° and meat is very tender, 2-3 more hours.
  5. Increase smoker temp to 275°. Cut the brisket into 1-1/2-in. cubes. Place half the prepared sauce in the bottom of a foil pan. Add the cubed brisket and toss to coat. Place foil pan on the smoker. Smoke for 1 to 1-1/2 hours longer, tossing occasionally, until sauce has thickened and brisket cubes are deep maroon and lightly charred. Serve with remaining sauce.

Nutrition Facts

1 serving: 481 calories, 13g fat (5g saturated fat), 103mg cholesterol, 1661mg sodium, 43g carbohydrate (40g sugars, 2g fiber), 48g protein.

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