March Macros Part 6: Sunday Smoke-KC BBQ Burnt Ends in the Lou

Grownup Gripes: There are a lot of cooks in the kitchen at my house but it’s been a good thing.

Luckily it’s not just me that likes to throw down, my husband learned his way around a smoker!

Mastering ribs, chicken wings, pork tenderloin, you name it but as of late, this dish takes the win.

If you’ve ever been to Kansas City you’ve heard of burnt ends. I ate them all the time when pregnant.

They’re incredible!

Admittedly there’s more technique involved smoking smoking me, that’s why I leave it him.

And on a sidenote if you or someone you know indulged too much while pregnant☺️, see here.

Check out the video see the play-by-play recipe.

Barbecue beef brisket recipe, barbecue burnt ends

KC BBQ BRISKET Burnt Ends 

  • 1 6-8 pound brisket point
  • 2-3 Tablespoons of Olive Oil
  • 6 Tablespoons of sf bbq rub (Sniders is so good)
  • 1 cup of Beef Stock
  • 1 cup low-sugar BBQ Sauce 
  • 1/4 cup dark brown sugar

Preheat smoker to 225 degrees using wood chips.

Trim up your brisket point by removing any top fat to about 1/4 inch thickness.

Rub brisket with oil and rub all sides of brisket.

Place brisket on smoker, close lid and smoke until internal temp is 165 degrees.  This usually takes 6-8 hours, depending on size and thickness of meat.  

Put the beef stock in a spritzer and spritz every hour during the initial smoke period.

Once brisket reaches 165 degrees, wrap tightly in butcher paper and return to the smoker.  Smoke until internal temp reaches 195 degrees and remove to a cutting board.  This step usually takes an additional three hours.

Unwrap from the butcher paper, drain any liquid from the paper into the aluminum pan.  Cut the brisket into cubes about 1.5 inches thick.

Place cubes in the pan and toss with the bbq sauce and brown sugar.  Do this step quickly so the brisket does not get cold.

Set uncovered pan of brisket ends back into the smoker and close the lid.  Smoke at 225 degrees for 1-2 more hours or until burnt ends start to carmelize and are tender.

Remove the burnt ends from the smoker.  Pair with deviled eggs and broccoli salad.

Hope you enjoy this mouthwatering Missouri delicacy as much as we do!

 

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