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Flavorful Smoked Brisket Burnt Ends Recipe with Kansas City BBQ Sauce

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A delicious recipe for smoky, tender burnt ends made from the point cut of brisket, paired with a sweet and tangy homemade Kansas City BBQ sauce. Perfect for backyard gatherings and BBQ lovers.

Ingredients

Scale
  • 5 lbs beef brisket point cut (well-marbled)
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • Wood chips or chunks (hickory recommended)
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar (packed)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for flavor and moisture. Pat dry with paper towels.
  2. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the mixture generously all over the brisket. Let rest at room temperature for 30 minutes.
  3. Preheat smoker to 225°F (107°C). Add hickory wood chips to smoker box or coals.
  4. Place brisket fat side up on smoker grate. Insert meat thermometer into thickest part. Smoke for 4-5 hours until internal temperature reaches 165°F (74°C), spritzing with apple juice every hour.
  5. Wrap brisket tightly in butcher paper or foil. Return to smoker and continue cooking until internal temperature reaches 195-203°F (90-95°C), about 3-4 more hours.
  6. Remove brisket and let rest for 30 minutes. Cut point into 1 to 1.5-inch cubes (burnt ends).
  7. Combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Simmer over low heat for 15 minutes until thickened.
  8. Toss brisket cubes in BBQ sauce. Spread on foil-lined pan and return to smoker or oven at 250°F (121°C) for 1 hour until sauce is sticky and caramelized.
  9. Let burnt ends rest a few minutes before serving.

Notes

Patience is key; smoke low and slow at 225°F. Wrapping the brisket after the stall locks in moisture and helps tenderize. Use a good thermometer to check doneness by temperature, not time. Hickory wood is classic, but oak or pecan can be used. Spritz with apple juice to maintain moisture. Adjust BBQ sauce sweetness or tanginess to taste.

Nutrition

Keywords: smoked brisket, burnt ends, Kansas City BBQ sauce, BBQ, smoked meat, brisket recipe, backyard BBQ, smoked brisket burnt ends

Find it online: https://elvafood.com/flavorful-smoked-brisket-burnt-ends-recipe-with-kansas-city-bbq-sauce-easy-step-by-step-guide/