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Barbecue Burnt Ends

There are some things that are so good that you are willing to haul them across Kansas (all 9 hours of wheat fields and farm land) to bring them home for your very eagerly awaiting family.  Kansas City barbecue burnt ends make that (very) short list.

 

More text…

Barbecue Burnt Ends
Author: Lori
Prep time:
Cook time:
Total time:
Ingredients
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup salt
  • 1/4 cup chili powder
  • 2 T paprika
  • 3 T black pepper
  • 1.5 T ground cumin
  • 1.5 T garlic powder
  • 1.5 tablespoons onion powder
  • 1/2 tablespoon cayenne pepper
  • 5- to 6-pound beef brisket, trimmed of all hard fat and soft fat to 1/4″
Instructions
  1. Preheat oven to 250F.
  2. Prepare a stove top smoker or a grill, following the manufacturer’s directions using a mil wood (e.g. hickory or cherry). Note: Mine smoker had a malfunction and ended up not smoking, but the brisket still turned out fantastic.
  3. Make the rub by combining all ingredients expect the brisket.
  4. Generously cover all sides of the brisket with the rub and gently massage it in. (Reserve at least 1/4 c rub).
  5. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket (~1 hour per pound).
  6. Remove brisket from smoker and let rest 10-20 min.
  7. Cut meat into ~3/4″ wide strips across the grain of the meat.
  8. Coat strips with reserved rub.
  9. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F.
  10. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes.
  11. Cut eat strip into 1″ chunks and serve with favorite barbecue sauce.

 

Recipe adapted from FoodNetwork.

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