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Kansas City Style Burnt Ends Recipe Easy Smoky Caramelized Bark Guide

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This recipe delivers flavorful Kansas City style burnt ends with a smoky caramelized bark, perfect for backyard smokers or grills. Tender, sweet, and smoky, these burnt ends are a crowd-pleaser and a comforting barbecue classic.

Ingredients

Scale
  • 4 to 5 pounds brisket point, preferably well-marbled
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup Kansas City style BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Hickory or oak wood chunks for smoking
  • Optional: yellow mustard for slathering brisket before rub

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for flavor and moisture. Remove any silver skin or tough bits (about 10 minutes).
  2. Optionally, lightly coat the brisket point with yellow mustard to help the rub stick (about 2 minutes).
  3. Mix paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Rub generously all over the brisket point, pressing to adhere. Let rest 15-30 minutes if time allows.
  4. Preheat smoker to a steady 225°F (107°C). Add hickory or oak wood chunks for smoke.
  5. Place brisket point fat side up on smoker grate. Maintain 225°F and smoke until internal temperature reaches 190°F (88°C), about 5-6 hours, until bark is dark and caramelized but not burnt.
  6. Remove brisket from smoker and let rest for 20 minutes. Cut into 1-inch cubes.
  7. In a bowl, mix BBQ sauce, honey or brown sugar, apple cider vinegar, and Worcestershire sauce to make the glaze.
  8. Toss cubed brisket in the glaze until well coated. Transfer to a foil pan and return to smoker.
  9. Smoke for an additional 1-2 hours at 225°F (107°C), stirring every 30 minutes to coat burnt ends and develop sticky, caramelized bark with a glossy, deep mahogany finish.
  10. Serve burnt ends warm, straight from the smoker.

Notes

If bark darkens too quickly, tent loosely with foil to prevent burning. Rest brisket before cubing to retain juices. Maintain steady smoker temperature around 225°F. Use apple cider vinegar and Worcestershire sauce in glaze to balance sweetness. Patience during glaze phase is key for perfect caramelized bark. Leftovers store well refrigerated up to 4 days or frozen up to 3 months. Reheat gently in oven covered with foil to preserve moisture and bark texture.

Nutrition

Keywords: Kansas City burnt ends, burnt ends recipe, smoked brisket, barbecue burnt ends, smoky caramelized bark, smoked meat, BBQ recipe

Find it online: https://zorbmeal.com/kansas-city-style-burnt-ends-recipe-easy-smoky-caramelized-bark-guide/