Kansas City burnt ends
Kansas City burnt ends, from above
Non vegKansas City

Kansas City burnt ends

Brisket point cubes, smoked, sauced and caramelised. Barbecue candy, and worth every minute.

420 minTime
66 gProtein each
mildSpice
The crusty ends2 chapters · 1 min read

Make it your way

Grandma's wayBrisket point cubes, smoked, sauced and caramelised.
The original
664kcalsame
66 gproteinsame
1 gfibresame
420minutessame

Kansas City burnt ends.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beefbrisket point (the fatty end)
Salt2 tsp coarse salt
Black pepper1 tbsp coarse
Paprika1 tbsp
Brown sugar⅓ cup, divided
Garlic3 cloves, grated
Barbecue sauce1 cup, Kansas City style
Butter3 tbsp
Honey2 tbsp

Method

4 steps
  1. 1Rub the brisket with salt, pepper, paprika, garlic and half the sugar.
  2. 2Smoke or roast at 135°C for about 5 hours, until the inside reaches 90°C and a probe slides in easily.
  3. 3Cut into 3 cm cubes and toss in a pan with sauce, butter, honey and remaining sugar.
  4. 4Return uncovered to the smoker or oven at 150°C for 1 to 1 1/2 hours, stirring once, until caramelised.
Serve it like this

Pile in a warm bowl or on white bread with pickles and raw onion. Coleslaw and baked beans make it a full barbecue plate.

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Make it a meal

What goes with Kansas City burnt ends: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Methi thepla40 min
On the side Coleslaw15 min
On the side Boston baked beans420 min
To drink Southern sweet tea20 min
Something sweet Sakkarai pongal45 min
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