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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: 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 to 2 teaspoons cayenne pepper

Kansas City-Style BBQ Sauce

  • 2 cups ketchup
  • ⅓ cup apple cider vinegar
  • 5 tablespoons brown sugar
  • 2 tablespoon honey
  • 2 tablespoon Worcestershire
  • 1 tablespoon 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

  • Preheat your smoker to 225°F using your favorite wood. I use a competition blend by Pit Boss.
  • 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 blend 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 hour.
  • When the internal temperature reaches 165°F, wrap tightly in butcher paper and smoke 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.
  • Place the cubed 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, cheers!

Notes

  • Trimming a brisket isn't difficult, just remove the fat layer between the thicker point and the thinner flat and remove any hard pieces of fat.
  • Adding the rub and letting it sit overnight covered in the refrigerator will help to intensify the flavor of the meat.
  • Smoke with the fat side up.
  • To beat the stall, either wrap the brisket in aluminum foil, parchment paper, or you can just ride out the stall.

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