Beef
Kansas City Burnt Ends
These Kansas City–style burnt ends start with fully cooked brisket, cut into bite-size cubes, seasoned with barbecue rub, and finished with a generous coating of sauce. The cubes are returned to the grill over indirect heat, where smoke and heat caramelize the sauce and render the fat, turning humble brisket trimmings into rich, sticky barbecue candy. Crisp on the outside and tender within, these burnt ends are designed for sharing and reward patience with deep smoke flavor and irresistible texture.
Kansas City Burnt Ends Recipe
Kansas City Burnt Ends
Recipe Notes
- Yield: Serves 4 to 6
- Method: Indirect grilling
Ingredients
- 1 cooked brisket point (cut it off a packer brisket) or 1 cooked brisket flat—about 4 pounds in total
- 2 tablespoons All Purpose Barbecue Rub or your favorite barbecue rub (or to taste)
- 3/4 cup Bourbon Brown Sugar Barbecue Sauce or your favorite barbecue sauce (or as needed)
- 1/4 cup thinly sliced chives or scallion greens (optional)
You'll Also Need
- 1 to 2 hardwood chunks or 1-1/2 cups chips (if using the latter, soak in water to cover for 30 minutes, then drain)
Recipe Steps
1: Set up your grill for indirect grilling and heat to medium-high (400 degrees). Add wood chunks or chips to the coals just before adding the brisket. You don’t need to add wood to a pellet grill.
2: Cut the brisket into 1-cubes and arrange in 1 or 2 aluminum-foil drip pans. (Don’t overcrowd the pan: the cubes should be in a single layer.) Sprinkle the brisket with barbecue rub and stir to coat on all sides. Pour the barbecue sauce over the brisket and again, stir to coat on all sides.
3: Arrange the foil pans with the brisket on the grill or pellet smoker away from the heat. Indirect grill until the brisket cubes are sizzling and caramelized, 30 to 40 minutes, or as needed. Transfer the burnt ends to a platter or plate and sprinkle with the chopped chives, if using.
