Kansas-City Burnt Ends

Posted: July 8

Time: 10 hours 50 minutes

Yield: 10-12 servings

recipe image

Kansas-City Burnt Ends are a traditional part of Midwestern barbeque culture and a delicacy in their own right. The richest, most flavorful beef brisket is slow-cooked to melt-in-your-mouth tenderness and charred with a sweet and smoky spice rub that gets mouths watering. Burgers will seem like small potatoes once you serve up Kansas-City Burnt Ends, especially when accompanied by onion rings or fries.


• 1 cup brown sugar • 1 cup granulated sugar • 1/2 cup salt • 1/3 cup chili powder • 1/4 cup paprika • 6 tablespoons black pepper • 3 tablespoons ground cumin • 3 tablespoons garlic powder • 3 tablespoons onion powder • 1 tablespoon cayenne pepper • 1 (10-12 pound) beef brisket, whole, packer, and trim


Step 1

Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder, and cayenne pepper into a bowl and mix.

Step 2

Trim all the hard and soft fat from the beef brisket.

Step 3

Prepare the smoker according to the manufacturer's recommendations, stabilizing the temperature to 220 degrees F.

Step 4

Cover the brisket with the dry rub and gently massage. Reserve some of the rub for later.

Step 5

Smoke the meat to an internal temperature of 170-185 degrees F, about 1 hour per pound.

Step 6

Separate the meat from the fat.

Step 7

Trim any visible fat.

Step 8

Coat the brisket in the leftover rub.

Step 9

Place the brisket back on the smoker to cook until 200 degrees F.

Step 10

Remove the brisket from the smoker and let it cool.

Step 11

Cut and serve!

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