How to make Burnt Ends (Kansas City Style) 

RECIPE HERE: heygrillhey.co...
MY SAUCES, RUBS AND MERCH: patio-provisio...
These Kansas City Style BBQ Burnt Ends are meat candy! Smoky, tender, and melt in your mouth delicious!
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!
00:00:34 - How to trim brisket
00:01:15 - How to separate brisket point
00:02:15 - How to trim brisket point
00:03:02 - How to season brisket
00:03:25 - How to smoke burnt ends
00:04:18 - How to make burnt ends
Ingredients
1 6-8 pound brisket point (also called the deckle)
2 teaspoons coarse Kosher salt
2 teaspoons coarse black pepper
2 teaspoons garlic powder
1/2 cup Kansas City Style BBQ Sauce link in recipe notes
1/4 cup dark brown sugar
Instructions:
Preheat your smoker to 225 degrees F using oak wood.
If you are starting with a whole packer brisket, separate the point end from the fat end by running a knife through the vein of hard white fat between the two muscles. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
Combine the salt, pepper, and garlic powder. Shake liberally on all sides of the brisket point.
Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature reads 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat.
Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees and then remove to a cutting board. This typically takes another 3 hours.
Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 1/2 inches thick.
Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Set the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides and are very tender.
Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
TOOLS USED TO MAKE BURNT ENDS (following links are affiliate links)
Camp Chef SmokePro SG Pellet Grill: amzn.to/2G9hAwn
Shun Cutlery 7-inch Fillet knife: amzn.to/2G76dVw
Peach Butcher Paper: amzn.to/2tx9Ilk
Thermoworks Thermapen MK4: thermoworks.com/thermapen-mk4?tw=heygrillhey
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef: click.linksyne...
ThermoWorks thermometers: www.avantlink....
Weber Kettle: homedepot.sjv....
Weber Genesis Gas Grill: homedepot.sjv....
Pit Barrel Cooker: cabelas.7eer.n...
Smoke Tube: amzn.to/2HzNJQ2
Lodge Cast Iron: amzn.to/2Mf50SH
Kamikoto Knives: amzn.to/2VZdRMN
Dalstrong Knives: amzn.to/2YJLJdu