Kansas City barbecue is renowned for its rich, smoky flavors and succulent meats. One of the most iconic and beloved dishes in this culinary tradition is burnt ends. These crispy, flavorful chunks of beef brisket are a testament to the city’s dedication to barbecue perfection. Here’s a detailed guide on how to create authentic Kansas City burnt ends at home.
1. Choosing the Right Cut of Meat
Burnt ends are traditionally made from the point end of a beef brisket. The point end is fattier and more marbled than the flat end, making it ideal for creating the tender, juicy texture that characterizes perfect burnt ends.
2. Preparing the Brisket
Ingredients:
- 1 whole beef brisket (10-12 pounds), preferably USDA Prime
- 1 cup yellow mustard
- 2 cups Kansas City-style dry rub
**Kansas City-Style Dry Rub:**
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons salt
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
1. **Trim the Brisket:** Trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface to ensure it stays moist during cooking.
2. **Apply Mustard and Rub:** Coat the brisket with a thin layer of yellow mustard. This acts as a binder for the dry rub. Generously apply the Kansas City-style dry rub, ensuring the brisket is evenly covered.
#### 3. Smoking the Brisket
1. **Preheat the Smoker:** Set your smoker to 225°F (107°C). For authentic Kansas City flavor, use a mix of hickory and fruitwood, such as apple or cherry.
2. **Smoke the Brisket:** Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches 165°F (74°C), usually around 6-8 hours.
3. **Wrap the Brisket:** Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 195°F (90°C), another 2-3 hours.
#### 4. Creating the Burnt Ends
1. **Separate the Point from the Flat:** Once the brisket reaches the desired temperature, remove it from the smoker. Let it rest for about 30 minutes. Then, separate the point end from the flat end of the brisket.
2. **Cube the Point End:** Cut the point end into 1-inch cubes.
3. **Season the Cubes:** Place the cubes in a foil pan and toss them with more dry rub and a generous amount of Kansas City barbecue sauce.
**Kansas City Barbecue Sauce:**
- 2 cups ketchup
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup yellow mustard
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Combine all ingredients in a saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally.
4. **Finish Cooking:** Place the pan back in the smoker at 225°F (107°C) for an additional 1-2 hours, or until the burnt ends are caramelized and tender, with a sticky, flavorful glaze.
#### 5. Serving the Burnt Ends
Once the burnt ends are perfectly cooked, remove them from the smoker and let them rest for a few minutes. Serve them hot as a main dish or as a delectable appetizer. They pair beautifully with classic barbecue sides like coleslaw, baked beans, and cornbread.
### Tips for Success
- **Patience is Key:** Good barbecue takes time. Rushing the process can result in tough, dry meat.
- **Consistent Temperature:** Maintaining a consistent temperature in your smoker is crucial for even cooking.
- **Resting Period:** Always allow your brisket to rest before slicing to let the juices redistribute throughout the meat.
By following these steps and paying attention to detail, you can create mouthwatering Kansas City burnt ends that capture the essence of this storied barbecue tradition. Enjoy the smoky, sweet, and savory flavors that make Kansas City barbecue a favorite among pitmasters and food lovers alike.