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Smoked Brisket Burnt Ends Recipe with Easy Kansas City BBQ Glaze

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Delicious smoked brisket burnt ends with a sticky, sweet Kansas City-style BBQ glaze. Perfectly smoky, tender, and caramelized, these burnt ends are a crowd-pleaser for any barbecue occasion.

Ingredients

Scale
  • 3 to 4 pounds brisket point, trimmed but with about 1/4 inch fat left
  • Dry Rub:
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • Kansas City BBQ Glaze:
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup packed brown sugar (dark brown preferred)
  • 1/4 cup molasses
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Pinch of salt and pepper
  • Wood chips or chunks (hickory or oak recommended)
  • Optional garnishes: chopped fresh parsley or sliced green onions

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for moisture. Pat dry with paper towels. (10 minutes)
  2. Mix all dry rub ingredients in a bowl. Generously coat the brisket on all sides. Let rest at room temperature for 30 minutes.
  3. Preheat smoker to 225°F (107°C). Add wood chips or chunks for smoke.
  4. Place brisket point fat side up on smoker grate. Smoke until internal temperature reaches about 190°F (88°C), approximately 4 to 5 hours. Avoid opening smoker frequently.
  5. Remove brisket from smoker and cut into roughly 1-inch cubes, including bark pieces.
  6. Prepare the Kansas City BBQ glaze by whisking all glaze ingredients in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
  7. Toss brisket cubes gently in half the glaze to coat all pieces.
  8. Place glazed cubes in a foil pan or tray. Pour remaining glaze over the top. Cover tightly with foil and smoke for an additional 1.5 to 2 hours at 225°F (107°C) until tender and sticky.
  9. Uncover pan and toss burnt ends gently in glaze again. Return to smoker uncovered for 30 minutes to crisp edges.
  10. Let burnt ends rest for 10 minutes before serving. Garnish with parsley or green onions if desired.

Notes

Keep a spray bottle with apple juice handy to spritz burnt ends during cooking to keep moist. Maintain smoker temperature steady at 225°F. Double glazing creates a sticky, caramelized finish. Rest burnt ends before serving to redistribute juices. Use hickory, oak, or pecan wood for best smoke flavor. For gluten-free, verify Worcestershire sauce and ketchup. Oven method possible with liquid smoke added to glaze.

Nutrition

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

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