American · Dinner
Kansas City Burnt Ends
Cubes of beef point brisket seasoned with paprika, brown sugar, black pepper, cayenne, salt and garlic powder, smoked low over hardwood until dark bark forms, then tossed in gluten-free barbecue sauce and returned to the smoker until the glaze caramelizes into a sticky lacquer. Served with dill pickle spears.
$7
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
589Calories
41.6gProtein
40.7gFat
25.5gCarbs
19.8gSugar
1.9gFiber
1560mgSodium
147mgChol
16.1gSat Fat
480mgPotassium
78mgCalcium
3.2mgIron
1.8mcgVitamin B12
12mgVitamin C
Goes well with
Cherry Cola over ice
local
Boulevard Pale Ale
international
gluten-free
egg-free
protein-rich
gluten-free
Instructions
1
Prep
Trim the point brisket into 1.5 inch cubes, then mix paprika, brown sugar, black pepper, cayenne, salt and garlic powder and coat the cubes evenly.
2
Rest
Leave the rubbed cubes uncovered on a rack for 30 minutes until the rub becomes tacky.
3
Smoke
Set smoker to 250°F with hardwood, place cubes fat side up and smoke for 4 hours until dark bark forms and internal probe reads 195°F.
4
Glaze
Toss the smoked cubes with gluten-free barbecue sauce and beef stock in a foil pan until every cube is glossy.
5
Crisp
Return the pan uncovered to the 250°F smoker for 2 hours until the sauce tightens into a sticky lacquer and edges caramelize.
6
Plate
Pile the burnt ends onto a plate and serve with dill pickle spears alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef point brisket
- 2 tbsp2 tbsp paprika
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 2 tsp2 tsp garlic powder
- 6 tbsp90ml gluten-free barbecue sauce
- 2 tbsp30ml beef stock
- 44 dill pickle spears
