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📍 Missouri

Kansas City burnt ends

· Lunch

Fatty smoked beef brisket points, caramelized twice and bathed in a sweet, thick barbecue sauce.

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Kansas City burnt ends: Fatty smoked beef brisket points, caramelized twice and bathed in a sweet, thick barbecue sauce.
Photo: Gatorfan252525 · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 510 min🍽 6 servings📊 Difficult🏷 Commonly associated🌱 Gluten-free
Preparation
30 min
Cooking
480 min
Waiting and resting
0 min

History

They are the fatty tips of the smoked beef brisket, which became a delicacy in Kansas City. Their popularization is credited to Arthur Bryant's, where those trimmings were once given away to customers in line. A 1972 article by Calvin Trillin launched them to national fame. Today they are smoked separately, glazed, and caramelized again.

Ingredients

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Preparation

  1. 1

    Rub the brisket with the mixture of salt, pepper, paprika, sugar, and garlic.

  2. 2

    Smoke it over indirect heat at about 110°C until the internal temperature reaches 90°C.

  3. 3

    Cut the point into cubes about three centimeters across.

  4. 4

    Toss the cubes with the barbecue sauce and a little brown sugar.

  5. 5

    Return the cubes to the smoker for another hour until they caramelize and turn sticky.

Cooking tips

  • The beef should be tender before cubing; the final hour sets the glaze.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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