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Flavorful Smoked Beef Brisket Burnt Ends Recipe with Perfect Kansas City Glaze

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A delicious smoked beef brisket burnt ends recipe featuring a sweet and tangy Kansas City glaze, perfect for BBQ gatherings and celebrations.

Ingredients

Scale
  • 4–5 pounds beef brisket point cut, trimmed with some fat left
  • Dry Rub:
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • Kansas City Glaze:
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce (gluten-free if needed)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Wood chips or chunks for smoking (hickory or oak preferred)
  • Optional: a few dashes of hot sauce or mustard in the glaze

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch of fat cap for moisture retention.
  2. Mix all dry rub ingredients together and coat the brisket generously on all sides. Let sit at room temperature for 30 minutes.
  3. Preheat smoker to 225°F (107°C) and add wood chips or chunks.
  4. Place brisket fat side up on smoker grate and smoke for 4-5 hours until internal temperature reaches 165°F (74°C).
  5. Wrap brisket tightly in foil or butcher paper and return to smoker. Continue cooking until internal temperature reaches 195°F (90°C) to 203°F (95°C), about 2-3 hours.
  6. Remove brisket from smoker and let rest for 20 minutes. Cut into roughly 1-inch cubes.
  7. Prepare Kansas City glaze by whisking all glaze ingredients in a saucepan over medium heat. Simmer for 10 minutes until thickened.
  8. Toss brisket cubes in warm glaze until well coated.
  9. Place glazed cubes in a foil pan and return to smoker for an additional 1 hour at 225°F (107°C) to caramelize glaze and crisp edges.
  10. Remove from smoker and serve warm.

Notes

Keep a spray bottle of apple juice handy to spritz the brisket every hour before wrapping to keep it moist. Use a reliable thermometer to avoid over or undercooking. Apply glaze only during the final hour to prevent burning. Hickory wood is preferred but oak or cherry can be used for different smoke flavors. For gluten-free, use gluten-free Worcestershire sauce or substitute with coconut aminos.

Nutrition

Keywords: smoked beef brisket, burnt ends, Kansas City glaze, BBQ, smoked meat, brisket burnt ends, smoked brisket recipe

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