Samantha Nicole 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.
Ingredients
- 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
Directions
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!
