Kansas City Burnt Ends

The story

A barbecue delicacy: bark-heavy, smoky, caramelised cubes from the fattiest part of brisket.

Ingredients

• Beef
• 1200 gram beef brisket pointtrimmed, cut after smoking · 1200 gram beef brisket point, trimmed, cut after smoking
• Glaze
• 180 millilitre barbecue sauce180 millilitre barbecue sauce
• 120 millilitre beef stock120 millilitre beef stock
• 50 gram buttercubed · 50 gram butter, cubed
• Rub
• 2 tablespoon yellow mustardas binder · 2 tablespoon yellow mustard, as binder
• 3 tablespoon brown sugar3 tablespoon brown sugar
• 2 tablespoon paprika2 tablespoon paprika
• 2 teaspoon black pepper2 teaspoon black pepper
• 1 teaspoon garlic powder1 teaspoon garlic powder

Method

1. Season the brisket point

   Coat brisket with mustard, then rub with sugar, paprika, pepper, garlic powder and salt. Chill for at least 1 hour.

   Look for: The rub should form an even sandy coating. Tip: The point cut has the fat needed for proper burnt ends. Avoid: Do not leave thick wet patches of mustard.

2. Smoke low and slow

   Smoke at 120 C / 250 F until the internal temperature reaches about 88 C / 190 F, usually 4-5 hours.

   Look for: The bark should be dark mahogany. Tip: Use oak or hickory for a Kansas City-style profile. Avoid: Do not keep opening the smoker; temperature swings slow the cook.

3. Cube and glaze

   Rest briefly, cut into 3 cm cubes, then toss with barbecue sauce, stock and butter.

   Look for: Cubes should show bark on the outside and juicy beef inside. Tip: Cut across the grain where possible for tender bites. Avoid: Do not cube too small or they dry out.

4. Return to heat

   Cook uncovered at 135 C / 275 F for 45-60 minutes until sticky and caramelised.

   Look for: The sauce should cling and the edges should look lacquered. Tip: True burnt ends are sticky, smoky and tender, not simply charred. Avoid: Do not let the glaze burn black.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.