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White dish with smoked brisket burnt ends in a kansas city-barbecue sauce with a glass of beer
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5 from 17 votes

Smoked Brisket Burnt Ends

Burnt ends are typically made from the thicker portion of the brisket, which makes for some flavorful and super tender burnt ends. These things are packed with an intense smoke flavor after cooking over wood for 15 hours. Then they are caramelized in a tangy, sweet Kansas City-style barbecue sauce.
Prep Time30 minutes
Cook Time14 hours
Total Time14 hours 30 minutes
Course: Appetizers, dinner
Cuisine: American
Servings: 10
Calories: 647kcal
Author: Amanda Mason
Cost: $50

Equipment

  • Smoker

Ingredients

  • 6-8 pound brisket point

Barbecue Spice Rub

  • ⅓ cup brown sugar
  • 3 tablespoons smoked paprika
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons oregano
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper

Kansas City-Style BBQ Sauce

  • 2 cups ketchup
  • ⅓ cup apple cider vinegar
  • 5 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire
  • 1 tablespoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder

Instructions

  • Prepare the smoker accordingly and preheat your smoker to 225°F.
  • Separate the point from the flat by running your knife between the two muscles.
  • Trim any hard fat and tough pieces from the brisket and remove any silver skin.
  • Trim the soft fat (called the fat cap) down to about ¼" thick.
  • Put the barbecue spice rub on the brisket and coat it entirely all the around.
  • Place the brisket on the smoker and cook until the internal temperature reaches 160°F. This should take about 8-10 hours.
    Expert Tip: Spritz with about 1 cup of apple cider vinegar or apple juice every 2-3 hours to help keep the meat moist.
  • When the internal temperature of the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper. Put it back in the smoker until the internal temperature reaches 195°F. This will take about another 2-3 hours.
  • Remove the brisket and unwrap the butcher paper, being sure to catch the juices into an aluminum baking pan. Cut the brisket into 1" cubes.
  • From there, place the cubed cuts of brisket into the aluminum pan and toss it with the Kansas City-style BBQ sauce. Sprinkle the brown sugar on top. Be sure to work quickly to prevent the brisket from cooling too much.
  • Set the uncovered pan on the smoker at 225°F for another 1-2 hours or until the juices are caramelized.
  • Remove from the smoker and enjoy!

Notes

    • Trimming a brisket isn't difficult, just remove the fat layer between the thicker point and the thinner flat. Or, ask your butcher to trim it for you.
    • By adding the brisket rub and letting it sit covered with plastic wrap overnight in the refrigerator helps intensify the flavor of the meat.
    • You should smoke a brisket with the fat side up.
    • Make sure your spices and other ingredients are fresh and have not expired. A lot of spices sit in the pantry unused for years.
    • Brown Sugar: dark brown sugar is sweeter with a hint of caramel flavor because it's made with molasses. If you want a lighter sweet taste, use light brown sugar instead.
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Nutrition

Calories: 647kcal | Carbohydrates: 37g | Protein: 68g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 197mg | Sodium: 1677mg | Potassium: 1412mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2030IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 8mg