Kansas City Brisket Burnt Ends
Slow smoked brisket point is cubed and braised in a sweet and tangy BBQ sauce for the most tender, melt-in-your-mouth bites of meat.
Ingredients
1 6-8 pound brisket point
2 teaspoons each of kosher salt, course black pepper, and garlic powder
1 cup beef stock
1 cup of your favorite ketchup-based BBQ sauce
½ cup dark brown sugar
Prepration
Preheat smoker to 225 degrees F.
Trim the brisket point by removing any hard fat and trimming the top fat cap down to 1/4 inch thickness.
Season the brisket point on all sides with equal parts salt, pepper, and garlic powder.
Place the seasoned brisket point in your smoker and smoke until the internal temperature of the meat reaches 165 degrees F. I like to use oak wood chips but hickory works fine as well. This step typically takes 6-8 hours, depending on the size and thickness of the brisket. Spritz with beef stock and add chips every hour during this initial smoke period.
Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees F. This step typically takes 3 hours.
Remove the brisket to a cutting board. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into 1 1/2-inch thick cubes.
Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Set the uncovered pan back in the smoker or in the oven. Continue cooking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides.
Keywords: Main BBQ Beef
