Kansas City Brisket Burnt Ends 

I drove through KC once in my life and stopped at a whim at a BBQ place. No idea what burnt ends were, I asked the girl behind the counter and she convinced me. Easily the most delicious and tender thing I've ever eaten in my life and this video brought a tear to my eye bringing back that memory.

Those burnt ends would bring a tear to a glass eye

Nicely done. I'm an old guy and KC native that has tried burnt ends at every BBQ joint in town. Some better than others but I've never had "bad" burnt ends. Simply one of those go to comfort meals that never disappoints. Score prediction, 35-31 Chiefs.

I love the technique this channel teaches. Always on point. ;-)

Chiefs! Nice way to pay respect to KC!

When you took a bite your face looked like it said "I love my job"

This was the best, most informative bbq video I’ve ever seen. Fantastic. Go Chiefs, indeed

Great job Chef Tom! This is one of my favorites for a game day snack as well. Great tutorial.👍🏼

Nice subtle "Go Chiefs" at the end, I respect that. Another great video Chef Tom!

As always, thanks fer takin th time to make a great instructional, yall! Go Chiefs, from here in LFK!!!!

"I can't resist. Try a little bite now". Everything I smoke gets a "slice" taken off before resting. I call it the "devil's cut"! HAHAHA

Thanks for another great bbq recipe Chef Tom. Great technique. I'll be doing this one for sure! Go Chiefs!

This is the best burnt ends recipe I've seen. Way to go Tom! Wish I was there enjoying them with you all.

You can’t fool me I’m a football fan too lol. Chiefs are going to the Super Bowl and this video comes out. Coincidence I think not. Looks incredible awesome video.

If there is one thing that makes my mouth water and want to eat more on a full stomach, its BBQ like this. You are something else Chef Tom.

Good lord those ends look amazing! Thank you for sharing your knowledge with us all. I feel slightly more confident about trying to make them myself.

Tom... great video and instructions. I live in Kansas City and you have given a great road map for the BEST game day food. For the BEST Superbowl. Go Chiefs

Absolutely amazing looking burnt ends

Great video Tom. Congratulations to the Chiefs. Hopefully a Super Bowl barbecue video is on it's way.

Thank you..I follow your work and love what u do.

This guys is so ridiculously good and informative! Man!!!

CHEF TOM!!!!! Did this today!!! While my knife skills in separating the the point from the flat leave MUCH to be desired the end result does not!! Known in my neighborhood for wonderful smoked eats from my traeger, the immediate praise for THESE Burnt Ends would make you proud! BTW - the flat is in the briner bucket - next week...PASTRAMI!!! Thanks, Tom!!

Great video as always. Clear instructions for us to follow. Looking forward to this weekend for burnt ends. Maybe Super Bowl weekend also. Thank you again!

For those who've been asking, here's link to the Camo Apron that Chef Tom has been wearing in this & other videos lately: www.atbbq.com/accessories/apparel/aprons/digital-camo-apron.html

Niner fan here, will definitely prepare this for the big game! Cheers to both of the teams, it's gonna be an awesome game!

Simply Awesome. Love you Chef Tom

Those are beautiful. Burnt ends are the absolute best and those look top-notch.

Another killer video by Chef Tom!

Wow! Great video there buddy thanks for sharing! I’m heading to KC in about a month and can’t wait to try all the greats. You mentioned Plowboys, they are on my list already thanks to a local who recommended them.

Great video, very educational. I learned something new about the butchering and prep, thank you!

I love the Gorka-Aprin... Sick!

Great video and explanations. Thanks for the content!

Probably the most delicious thing I’ve ever seen you made before.

Yes! This videos we need more of

Made these yesterday. May be very close to BBQ Nirvana! Thanks Chef Tom.

not sure this ended up on my feed, but am i glad it did! as a lifelong KC resident, i verify this as a legit burnt end recipe (not that Chef Tom needs my approval 😀). Burnt Ends are my favorite choice at any local bbq establishment. Chef, your breakdown top to bottom, from splitting the point and flat all the way to reapplying a little smoke and heat to set the sauce is the best instuctional video for burnt ends on youtube. HANDS DOWN!! you have a new subscriber now and i look forward to watching your past and future videos.

Looks Amazing. All your videos are awesome I'm a big fan

Starting this video, I had so many questions but alas, the end product answered all of them!

Time to run out for a brisket. Thanks for the video.

yaaaaa nice... love this one..chef tom a master at your craft my friend...

Heck yeah! Perfection served up 👊

Cranked my Yoder up this morning at 3, so here we come!

You hit a home run awesome video Chef Tom. Keep smoking T&T BBQ !!!

Great video and well explained. Looks like I have a weekend project. And you are spot on, KC does it best.

Thank looks super! I have a ys640. Try next week. Thanks

"Intramuscular"..."incision" you're Dr. BBQ now

why do i always watch this channel when I am hungry?

I'll have to try these but honestly have always loved them with just salt and pepper.

Super helpful, thanks!

Excellent video 👍👍

Hey Tom, love your videos. As I’m still learning on my Yoder, could you mention where you have the pull out/push in plate for this and other recipes. Thank you.

Hey Chef Tom - I'm a big fan and love all your videos. I'm definitely looking forward to give this recipe for KC burnt ends a try soon! As for a future video have you ever considered making Montreal-style smoked meat? Having visited Montreal a few times it's a pretty simple but fantastic smoked meat sandwich. Cheers!

Those burnt ends got my mouth watering

Looks great chef.

If I had a shitload of money, I would have this guy on my payroll to cook for my family and me.

Great presentation from KANSAS CITY. It looks cold where you are...move to KC you would be most welcome here

Not a world about Arthur Bryant, when burnt ends began!

Doing this for the Superbowl party!

Burnt ends are the absolute best.

My local grocery store sells the point and the flat separate and theyre trimmed perfectly. Hyvee!

Chef Tom!! I love your videos and have learned a ton from you! Thank you for these videos. Have you ever made burnt ends with tri tip? Would it be as good as this or is it to lean of a cut? Thanks for your time Chef Tom.

you and Chef Brit are invited to my Super Bowl if you make these Chef Tom! Florida is nice this time of year. #JustSayin

It's been -15F here in Alaska this past 3 weeks. Once it warms up I feel like I need to smoke a brisket. I picked up some of that Bovine Bold seasoning and used it on a prime rib, turned out legit. I wanna try it on brisket and do some burnt ends.

These Burnt Ends are looking great. Could make a Video how to make the flat only? 👍👍👍

Good Lawd! Those look tasty!

Chef Tom is what I aspire to be

“Awaken the Umami” 💯

Man O man that looks good...👍👍

Man dude,I learn something new every time I watch. I separate the 2 meats but never really sure if I've done it correctly.(I think I do). Now I'm gonna try it this way and see what happens...no brown sugar or honey?🤔

Love some burnt ends!

Looks great. Did you rest the point at all before cubing them? I’d like to try this but not sure how much time to give in between, assuming it’s needed (but hopefully not as long as a full brisket).

What in the wild, wild, world of sports is goin' on here? Looks amazing, it's on my Superbowl menu - Go KC! What kind of a person voites this video a "thumbs down"?

Damn that looks good! 🤤

That Brisket looks like butter 💯

I'd love to see you guys make your own bacon. I tried it a few times, and had semi-decent results. Maybe go over a few different techniques, like dry rub, and brining, etc.

I really appreciate your video! I need to watch again and write down the names of the rubs that you used.

Hi Awesome video. I live in Scotland and have got a Kamado Joe Classic. I am having a BBQ for about 30 people soon but could you advise can I cook these in advance up to the point of saucing, chill down then on the day sauce and reheat. Thanks

bless you

Now I'm hungry. Are you going to do a recipe with just the flats?

best bbq channel :D

Looks great but I’ve been eating brisket in Texas for my entire life and have never heard of burnt ends until a couple of years ago and then have never seen what it actually was until I watched your channel

You wrong for this! I’m starving. Lol

Thank you Chef Tom looks Delicious you kinda cot me off gard when you didn't cube it up raw like you do with pork belly.

As someone from the UK who has had to watch US BBQ for years and never have it. Burnt ends really make me jealous. Jesus Christ I’d love to eat them.

Awesome video on KC burnt ends! What do you do with the flat after it’s separated from the point? Smoke it like a brisket?

"Thumbs UP" Great Video... I have never had "Burnt Ins" but I'd like to make these.. Thank you for sharing this great video. What pellet grill do YOU like the most?

Thanks a lot Chef Tom! My iPad needs to be cleaned now cause you had me licking the screen at the end. I wish you had a restaurant.

Sitting here at 9pm hungry as hell now... lol...

I’m hoping to learn how to cook the delicacies of my homeland, but don’t know where to start (haven’t done a lot of cooking) is there a small smoker you recommend to start out with?

LETS GO CHIEFS!!!

New subscriber. Great video 👌

I’m doing brisket for our Easter dinner. Ppl are requesting burnt ends. Would you recommend separating the flat and point and cooking separately or together? Cheers from WPG, MB, CA 😐

Would you please make a video on making your own spice rubs? I don't live in the US and it's very hard to find good rubs.

What boning knife brand are you using!? Loving the style of blade and handle I want one...

I know you should normally rest a brisket before cutting. Would it help to rest the point after the wrap before you cut and sauce?

Love your channel. Question. My wife doesn't like mustard at all, is there something else I could use than the honey mustard for a binder? Thanks

GO CHIEFS!

I take most of my fat from trimming and render it down and save the rendered beef fat. Love cooking eggs in it.

@allthingsbbq I live in KCK, right off 11th and State and very near Slaps BBQ as well as Gates Bar B-Q which are just a few minutes from me. We love our Burnt Ends here in Kansas City. Yours look great! Sadly, it's a very long process so many of the places here in KC give you broken up and pulled brisket and call it burnt ends and I am not even kidding. You would be surprised how many places do this. Arthur Bryant's BBQ does this. Also, another very sad thing happening here in KC is the portion size. It's constantly shrinking. It's very expensive to get BBQ and many places are limiting your side of meat to around 2 to 2.5 ounces. That's about 5 or 6 burnt ends and they are not huge chunks. 8 years ago, you would get 4 to 5+ ounces per meat side. I should know, I belong to a BBQ club here in KC and have friends who are official BBQ judges. Fun fact, I've ate at the original home of the Burnt End, a place called Sneads BBQ in South KC. They went on their menu back in the 1950's and were called "brownies" ... they have one of their original menu's in a glass case as you walk into the place. Not sure where you are located but if you ever come thru Kansas City I want you to try Danny Edwards BBQ, get their 3 meat plate and have them sub more brisket instead of chicken which they are happy to do. Stay away from places like Q39 and some of the other very expensive pretentious BBQ places where you actually leave hungry. Boy I could talk about this subject all day. Kansas City Joes has extremely fatty Burnt Ends that you can only get on certain days. It's literally what they trim off brisket with a focus NOT to cut any of the brisket meat so you're really left with a less focused "burnt end" ... they are kinda disgusting actually. I think they only smoke their brisket 3 or 4 days a week. I forget what their pit master told me exactly. A few other great places for Burnt Ends is Hawg Jaw Brew and Que as well as Brobecks BBQ. About the best BBQ in Kansas City is probably going to be Jack Stack but they are the most expensive but their flavor and consistency cannot be beat. If you want to bring some Kansas City BBQ flavor to your doorstep, order Slaps BBQ Sauce and Mamaws BBQ Sauce from Hawg Jaw. They are simply phenomenal.

Great recipe. Always have just sliced off the point and made the burnt ends when it's time to wrap the flat as well. Definitely going to try doing just the ends one time, although I worry about cooking the flat by itself a different time. Would it not dry out more without the point on top of it?