How to make Burnt Ends (Kansas City Style)

RECIPE HERE: heygrillhey.co...
MY SAUCES, RUBS AND MERCH: patio-provisio...
These Kansas City Style BBQ Burnt Ends are meat candy! Smoky, tender, and melt in your mouth delicious!
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00:00:34 - How to trim brisket
00:01:15 - How to separate brisket point
00:02:15 - How to trim brisket point
00:03:02 - How to season brisket
00:03:25 - How to smoke burnt ends
00:04:18 - How to make burnt ends
Ingredients
1 6-8 pound brisket point (also called the deckle)
2 teaspoons coarse Kosher salt
2 teaspoons coarse black pepper
2 teaspoons garlic powder
1/2 cup Kansas City Style BBQ Sauce link in recipe notes
1/4 cup dark brown sugar
Instructions:
Preheat your smoker to 225 degrees F using oak wood.
If you are starting with a whole packer brisket, separate the point end from the fat end by running a knife through the vein of hard white fat between the two muscles. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness.
Combine the salt, pepper, and garlic powder. Shake liberally on all sides of the brisket point.
Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature reads 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat.
Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees and then remove to a cutting board. This typically takes another 3 hours.
Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 1/2 inches thick.
Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
Set the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225 degrees F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides and are very tender.
Remove the burnt ends from the smoker and serve with a slice of white bread for an authentic experience.
TOOLS USED TO MAKE BURNT ENDS (following links are affiliate links)
Camp Chef SmokePro SG Pellet Grill: amzn.to/2G9hAwn
Shun Cutlery 7-inch Fillet knife: amzn.to/2G76dVw
Peach Butcher Paper: amzn.to/2tx9Ilk
Thermoworks Thermapen MK4: thermoworks.com/thermapen-mk4?tw=heygrillhey
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef: click.linksyne...
ThermoWorks thermometers: www.avantlink....
Weber Kettle: homedepot.sjv....
Weber Genesis Gas Grill: homedepot.sjv....
Pit Barrel Cooker: cabelas.7eer.n...
Smoke Tube: amzn.to/2HzNJQ2
Lodge Cast Iron: amzn.to/2Mf50SH
Kamikoto Knives: amzn.to/2VZdRMN
Dalstrong Knives: amzn.to/2YJLJdu

[@Mbartn]

Hey Girl, Whoop-Whoop! Made these TODAY (maiden voyage with smoking brisket point). My neighbors loved them👍 I , also, prepared a palette cleanse for them - tomato, cucumber and onions with salt, pepper, red wine vinegar and olive oil, Best neighbor ever 🙂👍💯 Thanx again!

[@jimmello6289]

decided to try your advise and do first time burnt ends for turkey day....AMAZING and melt in your mouth meat candy.

[@brad_neal]

Just getting started with this smoker thing. Love how you don't over-complicate things. Can't wait to try!

[@SavageVoyageur]

This was my first attempt at smoking a brisket. All I can say is WOW! It was a great hit with our friends last night. The size of this cut of meat makes Fred Flintstone proud. Thanks for the great recipe,

[@reneebrown9017]

You made this look so easy, I was intimidated until I watched your video, I'm confident that I can do it now!

[@kentshooters7474]

Best explanation and video I've seen on separating point from flat!!! Looks delicious! Thank you for great to the point videos!!

[@spiteu9272]

I see what you did there.

[@laikynpapa]

No BS just straightforward instruction, thanks!

[@neilreid2298]

Your explanation of how to separate the point from the flat is the best I've seen on YT. Looking forward to trying this next Saturday! Thanks for the great vid! Subbed.

[@matthewc4296]

We Kansas Citians do love our burnt ends! Meat candy is the best description ever.

[@mwduck]

Fo sho.

[@irainkoolaid]

whats wild is i just watched the masterclass on BBQ from franklin pitmaster the legend and he took 2 hours to explain this all, which is fine, but im very impressed you nailed practically everything he mentioned too

[@bluelarry1674]

this was the best video I've seen when it comes to butchering the flat/point. Very helpful! thank you

[@charlesrocks]

Brisket is simply the gift that keeps on giving.

[@dink6491]

God, I miss living in KC so much! The BBQ culture is unlike any other, and we have the best flavor.

[@kristinapence4051]

I understand you missing kc bbq. I grew up in Independence mo and lived there for 38 years then moved to Eden,NC for 8 months then moved back to Oak Grove. I know what you're saying. Sorry!

[@yopasjim]

I appreciate that you put a detailed description in your information. I KNOW that requires more work, but it is so helpful! By the way, I love to watch your face when you get excited about the finished product! lol

[@kimkreamer5699]

I learned so much from your video! I just purchased a Traeger about a month ago, am learning a lot but I have a long way to go! Thank you so much for the instruction. I can’t wait to try it! Thanks again!

[@Heygrillhey]

Of course! Thank you for being here!

[@dgordon130]

So basically this lady has rocked it. Looking forward to more videos. Really well done.

[@JenB.188]

I love burnt ends! This presentation taught me a lot about the brisket. Thank you.

[@scottcenterbar6474]

Looks banging can’t wait to make for my wife’s bday tomorrow thanks much

[@roberttschaefer]

Okay...wow. Seriously. Outstanding job trimming the brisket, proper rub (keep it simple!) and following a proven method for smoking low and slow, then wrapping technique at the stall. I do think you might want to go with a bit less sugar for beef next time for finishing off the burnt ends, but that’s not a big deal. A great video and helpful to all who watch it! Much gratitude.

[@tombryan1]

When you make yours you can use less sugar. Let others do it the way they like.

[@mrhockett1]

@@tombryan1 Don't ya just love keyboard chefs? Everybody is supposed to do it their way or it's wrong!

[@roberttschaefer]

mrhockett1 I never said it was “wrong.” My goodness, I’m just being conversational. Lighten up guys!

[@karela33]

Great demo on the carving and separating----and the burnt ends made me seriously jealous when you squished that lovely little morsel and ate it. mmmmmm

[@lawrenceguidos9727]

I love getting ideas from you . You make it so easy to follow . Please keep your videos coming

[@tylercline8787]

Video quality is best I've ever seen on KZbin. Period. Well done this is 4k

[@Heygrillhey]

Thank you so much!

[@greenyawgmoth]

@@Heygrillhey too bad about the sound dying at 5:24 though. Looks delicious!

[@edfulginiti8798]

I hope you accept this compliment as intended: I could watch you make PB&J and be equally distracted by your charm. Love me KC cue!!!

[@Ivanator-21]

I've been wanting to make some brisket brunt ends, and been looking at a lot of videos and I'm going with your recipe. They look amazing and I wish I could smell and taste them.

[@meangene8437]

Made these many times, i can assure they are the hit of the party

[@DieBlah]

This is definitely my personal favorite. Kansas style burnt ends are magical.

[@PADIFLY]

Very clear. I've been a big fan of ordering burnt ends out for a while but this Sunday I plan to try to reproduce your recipe on my Big Green Egg. Like you, I plan to turn the flat into corned beef. Both of these will be first time experiences for me.

[@MrRingWrm]

How you filmed the butchering was spot on. I've only smoked a brisket once (full packer) and subsequently cut fat off once. Your review will be my guide for the next attempt, as I went a little overboard. Burnt-ends candy looks to be the bomb...

[@TheMaaksel]

Thank you very much for your videos. I am new to smoking and have done a few small things here and there. I recently upgraded my smoker started looking for information and recipes to improve. I found your video to very informative, to the point and most importantly you didn't skip steps or make assumptions - you showed us every step of the way. On top of all of that, your product quality is solid and your videos are not absurdly long. Please continue with videos like these, because they really do help people getting into the hobby(?) and trying to hone their skills on the BBQ. I'll be copying this video this week, but also doing the flat. My goal is to serve the burnt ends for lunch, and the sliced brisket for dinner! Timing is going to be a pain to manage.

[@moethomassr744]

Awesome recipe.!! Your directions was right on!!! My first time ever doing a brisket and the burnt ends turned out delicious.!!!

[@Heygrillhey]

That's awesome! I'm so glad you nailed it!

[@bigbuffwolf1]

I'm glad you actually came here to check them out instead of Judy ding what you heard. Also, welcome to Kansas City. 😁 (I know this is an older post at this point)

[@keithmaclean5206]

Planning to make burnt ends for the first time next weekend. This video was amazingly helpful. Thanks!

[@Heygrillhey]

Thank you so much for being here!

[@keithmaclean5206]

Hey Grill Hey I appreciate your tutorial (will definitely check out more). I’m a Canadian who loves KC BBQ and Joe’s is definitely at the top! I’m learning to make my own since I can’t get to KC too often.

[@randallewebb]

Defiintely got to give you props on how you trim the brisket. There is another person's videos I like and saw their tutorial on making burnt ends. But the way you trimmed the brisket put theirs to shame. Job well done.

[@Kevin_747]

Nice job on trimming the brisket. I'm a KC native. My favorite burnt ends were from the old Smokestack BBQ (Russ Fiorella, Jack Stack's daddy) followed by Sneads. Those original guys are gone. I love all the KC BBQ, I'm a little partisan in that regard. Thanks for making me hungry.

[@stevelaycock1947]

Had this for Father's Day. Loved it!!!

[@Heygrillhey]

I'm so glad you liked it!!

[@jerrybennett1261]

I am new to your channel but I love everything you do. I've tried several of your recipes and they are always a hit. Love the cowboy candy 🍬. Keep grilling.

[@kellynieves7424]

Thanks for showing the trimming. Can't wait to try this!

[@michaelconrad421]

Nicely done! Thanks for the great video. I'm going to be smoking a whole packer this weekend for the Ohio State game with some friends and I definitely wanted to do some burnt ends. I think I'm going to try your method, this looks really good!!

[@Mbartn]

Tremendous video! Thank You for hosting and sharing a great recipe, you have a Wonderful personality! I just bought a Traeger 572 and I'm looking forward to smoking a Brisket (my first🤞). I'm going to make your recipe for some friends (4Jul), they're going to flip! I appreciate your techniques and your attention to details, Winner👍💯

[@ThirdeyedeasInc]

Well, you nailed burnt ends to a T! Perfect start to finish. Knowledgeable about the meat cut, the trim, the smoke, the temp, the time, the seasoning and saucing ingredients. Good job. Gained a follower.

[@thaijaybird]

I live about a mile from Joe’s KC. I am truly lucky. Although I do smoke a lot of briskets but I do love to go there(if they aren’t sold out).

[@kelleyvancamp3589]

Ok, that was very nice. Looked so good. Changing my plans for the weekend now.

[@mood5736]

Your videos are great, love them , Thanks for your time doing this! Great Stuff .

[@tamararoot8398]

Thanks for sharing, We love Joe's in Kansas City. We are definitely gonna try this recipe.

[@shawnh7930]

Thank you for the separation lesson. Greatly appreciated from a non butcher!

[@jessicavonfelten4751]

born and raised in kc on Bryants bbq-real burnt ends are the cuttings from the top of the brisket that are burnt in the smoking process modern burnt ends is the whole brisket-there you go

[@Hound427]

Way way better and more informative than all the guys videos on burnt ends ! Thanks.

[@yopasjim]

Wow! Another EXCELLENT video! You make it look so simple... and inviting! Great job!

[@miahzzeebest701]

I like to leave the whole point end together. take it out of the butcher paper it should be at 200° and fall apart tender. Put it in a foil tray and then sauce it up. (. With warn or hot heated up sauce never cold or room temperature ) Stick it back in the smoker once the sauce gets sticky, ( 5-10 mins) stick in the probe or thermal pen and if the probe comes out without picking up the meat then it’s perfect check multiple spots. Then take it out cube it up put them in the pan and toss they around (be careful when cutting) they should be like shredded beef cubes sooo delicious. Keeping it together in one piece helps it render and stay tender without getting squishy hard again. Don’t cut it at 195°

[@LGHNurse0911]

Great video and information. Your passion for the subject was nice.

[@sinnyawesome7037]

You are the best! Hope at some point you come to Turkey and extend your knowledge about food!

[@theoversouls]

Excellent presentation and info! I REALLY appreciate not sitting through endless pauses and "uhhh's". Also I'm from KC and have never had burnt ends! LOL My dad always burned hot dogs, marshmallows, etc to complete black char, so when he said he liked burnt ends, and because of the name, I never tried them. Something for my next visit in October...

[@Heygrillhey]

You're missing out! Get some burnt ends!

[@carloscisneros4499]

Very nice 👍. I like how you made it look very simple

[@SilverMt.]

Great job. Just like a lot of places do it in KC. I have eating and cooking KC BBQ for a long time. about 30 years ago most BBQ restaurants were small and they would just about give you the burnt ends. The general public thought they were over cooked and did not look good. now they are one of the most popular and they get top dollar for them.

[@danjennings6817]

Excellent job! First time I finally got it explained that well. Thanks and have one in the freezer just waiting

[@micheletalley6156]

KC BBQ including burnt ends are the best. Moved away but I still miss KC and it's food and jazz scene.

[@lizjay1016]

Good, confident cook. Great job.

[@richardtrammell7521]

Thanks for the info Sis, from the Ozark Mountains 😊

[@courtlandsummers8559]

Wow, those burnt ends look amazing! Thanks for sharing. :)

[@marklloyd4087]

When Fat is not a bad word 😂 😂 😂 🇬🇧 🇺🇸

[@jarrodderr]

I thought I was gonna see poser KC BBQ. But no. You nailed it. This looks so good my salivary glands went on beast mode just watching.

[@PoeLemic]

Thank you for showing us this. I'd suggest that you also make another video that tells people how to trim the Brisket, which used the first part of this video. This info was not easy to find.

[@Heygrillhey]

kzbin.info/www/bejne/sHzTdH-PZ7GnmLc I have this video, as well as thegrillsquad.com/ The Grill Squad is my exclusive BBQ community where I go way, way more in-depth on topics like this in super detailed Masterclasses! Check it out if you're interested!

[@PoeLemic]

@@Heygrillhey Thanks for the link. I am watching it on July 4th (2022) and trying to master how to make this at home. Too expensive now, but it's affordable since the brisket was on sale for this Holiday. Again, love your channel.

[@SHOCKSTRUT]

Thanks for making a great video with excellent directions for making some delicious burnt ends.

[@grannychoochoo5602]

Really liked your discussion of burnt ends. Thank you.

[@robertrardon8099]

This is from some one from KC and they look great. Thanks

[@rooster3019]

Great! I will do this when the snow melts....

[@ozzieman4392]

Excellent video and recipe, thank you!

[@goofsaddggkle7351]

Really enjoyed this video. Smoking a brisqiet tomorrow and want to do burnt ends and you are 2nd person to recommend sepsrsrong point from flat. Guess that's the way to go! I like how you can remove so much more fat that way though so looking forward to trying this

[@777GiantSlayer]

Love your videos! You should make one on how to make your bbq sauce. I’d love to know the recipe!

[@jimjohnson1285]

When I get a smoker I'm definitely going to make this.. Yummy

[@StingerSecSol]

Definitely the way to do it! Looked amazing!

[@rayperez6214]

Amazing step by step process. Great communicator and very engaging

[@99Jaapie]

That looks great. AS a South African I have never heard of these, but they do look good. You mentioned a home made Kansas City BBQ Sauce - do you share the recipe?

[@danasheets5478]

the best you make it so simple looking

[@Stevem49839]

Fantastic! I will try separating the point & flat on my next Brisket.

[@landyardarty1754]

Looks great, I'am going to try this when I get my pellet grill.

[@grantrichardson1215]

Wow! I need to try that in a couple weeks at my brothers house in Colorado. Love me some Briskit.

[@mer2705]

As a lifelong Kansas Citian, I approve this video

[@MMoritz925]

Looks fabulous. Im wondering if sugar free brown sugar and sugar free bbq sauce carmelizes.

[@kkatlvolvo]

Great video and appreciate you keeping It simple!!!

[@ghostrider729]

WOW, I'm all in!!! Nice ...now I'm starving!!!😁

[@therecouldneverbeanother]

Oh my goodness those look so delicious

[@adamani08]

Little tender cubes of heaven

[@AceSeptre]

I have found that splitting a brisket is sort of a win win for people with smaller smokers. My first smoker I was forced to split my briskets just so it would fit on the grates. Doing this led me to a major love for burnt ends and now I rarely if ever smoke without splitting. Also, you cut that brisket like a freaking pro. I’ve known pitmasters that couldn’t cut away a point that cleanly

[@Heygrillhey]

I agree! Any time people ask me how to do full packers on smaller smokers, I recommend splitting them. Thanks for the comment!

[@rush2124u2]

That looks great I have to try it but I would add some tobacco sauce on the side to mix with the sweet.

[@stefanskala6696]

awesom burnt ends and lady cooking the point awesom job.yummmmmmmm

[@Heygrillhey]

Thank you!!

[@katiebrowner8463]

Yummy. Thanks so much. I will try this recipe

[@MelkorHimself]

My burnt ends sauce is made from a 50/50 mixture of the dripped off fat (collected into the water pan during cooking) and some hickory BBQ sauce. It's not too thick and adds a subtle flavor.

[@patriot4life386]

I think I just fell in love! (with the burn't ends too)

[@josephcure7376]

I'm totally drooling right now!!!😋😋

[@heathlambert37]

Are you going to do a video showing the process for the other half of the brisket turning it into corned beef / pastrami?? I’d like to see that!!

[@Heygrillhey]

It's possible! Stay tuned!

[@ronferguson2269]

Simply put beautiful

[@Karrotdiff]

Couldn’t ask for a better video subscribed!

[@mrgqfinest]

yesssssss.....best video I have seen on this!

[@stihlnz]

Go girl, go you good thing ... will be doing this for sure.

[@bluetoad2001]

excellent video. you got it figured out

[@beckywalls1026]

Awesome!! Love my Kansas city Bbq!!

[@Heygrillhey]

Thanks Becky!! I love it too!

[@thomasf.1014]

Looks soooo delicious!! 😛 I want some!!

[@mahonrimoana9610]

Looks sooo good

[@mattymcrips]

You got them right. You outta try Jack Stacks burnt ends, and of course Arthur Bryant's downtown in the jazz district...the Arthur Bryant's they had at Legends in KCK was not the same. Thank you for the video.

[@rnordquest]

@Matthew My first ever burnt ends were at Jack Stack just last year. Yeah buddy.

[@doodlekim]

What kind of trimming knife did you use? Made the trim look easy.

[@athomson999]

Look in the description and you will see the knife. amzn.to/2G76dVw