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Flavorful Smoked Beef Brisket Burnt Ends Recipe with Sticky KC BBQ Glaze

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Tender, smoky beef brisket burnt ends glazed with a sticky Kansas City-style BBQ sauce, slow-smoked to perfection for a melt-in-your-mouth BBQ experience.

Ingredients

Scale
  • 4–5 pounds beef brisket point
  • Yellow mustard (enough to lightly coat brisket cubes)
  • BBQ Dry Rub:
  • 2 tablespoons paprika (smoked if possible)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon coarse black pepper
  • 1 tablespoon salt (kosher or sea salt)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • Kansas City-Style BBQ Sauce:
  • 1 cup ketchup
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, cut into small pieces
  • Wood chips or chunks (hickory or oak preferred)

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch of fat for flavor. Cut the brisket into roughly 1.5-inch cubes.
  2. Lightly coat the brisket cubes with yellow mustard as a binder.
  3. Generously sprinkle the dry rub over the brisket cubes, ensuring each piece is well-coated. Let rest while preparing the smoker.
  4. Preheat your smoker or grill to a steady 225°F (107°C). Add hickory or oak wood chunks for smoke flavor.
  5. Place the brisket cubes spaced apart on the smoker grate. Smoke for 2.5 to 3 hours until a deep mahogany bark forms and internal temperature reaches about 190°F (88°C).
  6. Transfer the smoked cubes to an aluminum pan. Pour the homemade KC BBQ sauce over the burnt ends and scatter butter pieces on top. Stir gently to coat.
  7. Return the pan to the smoker and smoke for an additional 1 hour, stirring every 20 minutes to thicken the sauce and create a sticky glaze.
  8. Remove from smoker and let rest for 10 minutes before serving warm.

Notes

Keep a spray bottle with apple juice or water nearby to control flare-ups without washing away the bark. Avoid lifting the smoker lid too often to maintain steady temperature and smoke flow. For dairy-free, omit butter or substitute with plant-based fat. Use gluten-free BBQ sauce for gluten-free diet.

Nutrition

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

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