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- 1
Preheat the smoker
Set your smoker to 225°F using oak wood. Oak is the classic choice for brisket — it burns clean and gives you that deep, earthy smoke without overpowering the beef. Hickory or post oak both work if that's what you have.
- 2
Trim the brisket point
If starting from a whole packer brisket, separate the point from the flat by cutting through the thick seam of hard white fat between the two muscles. Trim any remaining hard fat from the bottom of the point and take the fat cap down to a consistent 1/4-inch thickness. You want fat, not a wall of it.
- 3
Season all sides
Mix the kosher salt, coarse black pepper, and garlic powder together and season the brisket point on all sides. Press the rub in — don't just dust it on. Let it sit at room temperature for 15 minutes while the smoker comes up to temp.
- 4
Initial smoke to 165°F
Place the seasoned brisket point directly on the smoker grate, fat side up. Close the lid and smoke for 6 to 8 hours, spritzing with beef stock every hour once the bark starts to set (around hour 3). You're looking for an internal temperature of 165°F. This is where the bark forms — don't rush it.
- 5
Wrap and smoke to 195°F
Once the internal temp hits 165°F, remove the brisket and wrap it tightly in a double layer of peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 195°F — this takes about 3 more hours. The butcher paper lets the bark breathe while still retaining moisture.
- 6
Cube the brisket
Remove the wrapped brisket to a cutting board. Carefully unwrap it and drain any liquid from the paper into an aluminum pan — that's flavor, don't throw it away. Cut the point into 1½-inch cubes, keeping them as uniform as possible so they finish at the same time.
- 7
Sauce and coat
Place the cubed brisket into the aluminum pan. Pour the BBQ sauce over the top and sprinkle on the dark brown sugar. Toss to coat everything evenly, then work quickly — you don't want that meat cooling down. Kansas City-style sauce is the call here: ketchup-based, sweet, with a little tang.
- 8
Final smoke to caramelize
Set the uncovered pan back on the smoker at 225°F. Smoke for another 1 to 2 hours until the burnt ends have absorbed the sauce and the edges have caramelized into a glossy, sticky bark. They should be just about falling apart when you press them with tongs. That's when they're done.
- 9
Rest and serve
Pull the pan from the smoker and let it rest uncovered for 10 minutes. Serve on a slice of white bread — that's the Kansas City way. The bread soaks up the sauce and juices underneath. Have extra BBQ sauce on the side if you want, but these shouldn't need it.
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Kansas City Brisket Burnt Ends
Created by: SmokeRingSteve
Ingredients
- 7 lb beef brisket point
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 cup beef stock
- 1 cup BBQ sauce
- 1/2 cup dark brown sugar
Instructions
- Preheat the smokerSet your smoker to 225°F using oak wood. Oak is the classic choice for brisket — it burns clean and gives you that deep, earthy smoke without overpowering the beef. Hickory or post oak both work if that's what you have.
- Trim the brisket pointIf starting from a whole packer brisket, separate the point from the flat by cutting through the thick seam of hard white fat between the two muscles. Trim any remaining hard fat from the bottom of the point and take the fat cap down to a consistent 1/4-inch thickness. You want fat, not a wall of it.
- Season all sidesMix the kosher salt, coarse black pepper, and garlic powder together and season the brisket point on all sides. Press the rub in — don't just dust it on. Let it sit at room temperature for 15 minutes while the smoker comes up to temp.
- Initial smoke to 165°FPlace the seasoned brisket point directly on the smoker grate, fat side up. Close the lid and smoke for 6 to 8 hours, spritzing with beef stock every hour once the bark starts to set (around hour 3). You're looking for an internal temperature of 165°F. This is where the bark forms — don't rush it.
- Wrap and smoke to 195°FOnce the internal temp hits 165°F, remove the brisket and wrap it tightly in a double layer of peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 195°F — this takes about 3 more hours. The butcher paper lets the bark breathe while still retaining moisture.
- Cube the brisketRemove the wrapped brisket to a cutting board. Carefully unwrap it and drain any liquid from the paper into an aluminum pan — that's flavor, don't throw it away. Cut the point into 1½-inch cubes, keeping them as uniform as possible so they finish at the same time.
- Sauce and coatPlace the cubed brisket into the aluminum pan. Pour the BBQ sauce over the top and sprinkle on the dark brown sugar. Toss to coat everything evenly, then work quickly — you don't want that meat cooling down. Kansas City-style sauce is the call here: ketchup-based, sweet, with a little tang.
- Final smoke to caramelizeSet the uncovered pan back on the smoker at 225°F. Smoke for another 1 to 2 hours until the burnt ends have absorbed the sauce and the edges have caramelized into a glossy, sticky bark. They should be just about falling apart when you press them with tongs. That's when they're done.
- Rest and servePull the pan from the smoker and let it rest uncovered for 10 minutes. Serve on a slice of white bread — that's the Kansas City way. The bread soaks up the sauce and juices underneath. Have extra BBQ sauce on the side if you want, but these shouldn't need it.