Burnt Ends
Ingredients
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- 5 pounds beef brisket point – untrimmed
- 2 tbsp yellow mustard
- 1 1/2 tbsp kosher salt
- 1 1/2 tbsp black pepper – freshly ground
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 cup apple juice
- 1/2 cup water
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic – minced
Instructions
1. Trim the beef brisket point of hard surface fat and silverskin, leaving a 0.25-inch fat cap; square the edges for even cooking.
2. Brush all sides with a thin coat of yellow mustard to help the seasoning adhere.
3. In a bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, and cayenne pepper to make a rub; reserve 2 tbsp rub for later.
4. Heat your smoker to 250°F with clean, steady smoke (hickory or oak are classic). Place the brisket on the grate with good airflow.
5. Smoke until the bark is set and the internal temperature reaches 170–175°F, 5–7 hours; after the first 2 hours, spritz the surface every 60–90 minutes with apple juice and water.
6. Wrap tightly in unwaxed butcher paper (or heavy foil) and return to the smoker. Continue cooking until 195–200°F and the meat feels probe-tender with little resistance, 2–3 hours more.
7. Meanwhile, make the sauce: combine ketchup, apple cider vinegar, molasses, honey, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan; simmer over low heat, stirring occasionally, until glossy and slightly thickened, 10–15 minutes. Cool to warm.
8. Rest the wrapped brisket 30 minutes. Unwrap over a pan to catch juices.
9. Cube the point into 1.5-inch pieces. Toss the cubes with 0.5 cup of the sauce and the reserved rub in a disposable pan, adding any captured juices.
10. Return the pan to the smoker at 275°F, uncovered, and cook 45–90 minutes, stirring every 20 minutes, until the edges are caramelized and the cubes are tender and sticky; brush with a little more sauce and cook 5–10 minutes to set the glaze.
11. Serve hot with the remaining sauce on the side.
Burnt Ends are smoky, tender cubes of brisket point with a deep bark and a lacquered, sticky glaze. Each bite balances rich beef, rendered fat, and the sweet-tangy snap of Kansas City–style barbecue sauce. They’re prized for their contrast of textures—crisp edges and buttery centers—that make them a standout on a platter or irresistible as a standalone dish.
Rooted in the barbecue culture of Kansas City, burnt ends evolved from trimmings and bark pieces that pitmasters once gave away to eager customers. Over time, cooks refined the practice by double-cooking the brisket point: first to develop bark and smoke, then cubed, sauced, and returned to the pit to caramelize. Today, they’re a celebrated specialty that reflects the city’s signature love of hickory smoke and sweet, tomato-based sauces.