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Flavorful Smoked Brisket Burnt Ends Recipe with Sticky Kansas City Glaze

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This recipe delivers smoky, tender burnt ends with a sticky, sweet, and tangy Kansas City-style glaze. Perfect for BBQ gatherings, these bite-sized brisket cubes offer a melt-in-your-mouth experience with a caramelized bark.

Ingredients

Scale
  • 4–5 pounds brisket point cut
  • 2 tablespoons yellow mustard
  • 1/4 cup BBQ rub (paprika, brown sugar, salt, pepper, garlic powder, onion powder)
  • 2 cups wood chips or chunks (hickory or oak)
  • 1 cup Kansas City style BBQ sauce
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • Black pepper, freshly ground, to taste
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for flavor and moisture (about 10 minutes).
  2. Coat the brisket evenly with yellow mustard, then generously apply the BBQ rub all over, pressing it in (about 5 minutes).
  3. Preheat your smoker or grill to a steady 225°F (107°C). Add wood chips (hickory or oak) to generate smoke (15-20 minutes to stabilize).
  4. Place the brisket fat side up on the smoker grates. Close the lid and smoke until the internal temperature reaches about 190°F (88°C), approximately 6-8 hours.
  5. Remove the brisket from the smoker, let it rest for 15 minutes, then cut into 1-inch cubes focusing on edges and barky parts.
  6. In a bowl, mix BBQ sauce, brown sugar, melted butter, apple cider vinegar, black pepper, and cayenne pepper if using until smooth and glossy.
  7. Toss the burnt end cubes in the glaze until thoroughly coated. Transfer to a foil pan and cover tightly with foil.
  8. Return to the smoker at 250°F (121°C) for an additional 1.5-2 hours to caramelize the glaze and make the burnt ends sticky and tender.
  9. If desired, uncover and smoke for another 30 minutes for extra stickiness, watching closely to avoid burning.
  10. Let the burnt ends rest a few minutes before serving. Serve warm.

Notes

Use a meat thermometer to avoid overcooking and ensure tenderness. Let the brisket rest after smoking to redistribute juices. If glaze thickens too much during cooking, stir in a splash of apple cider vinegar to loosen it. For milder smoke, use fruit woods like apple or cherry. Can be made in oven by searing brisket cubes then finishing with glaze on low heat for 2 hours.

Nutrition

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

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