Kansas CityBBQsmokingmeat candy
Kansas City Burnt Ends
17 hrs 8 servings Hard
This recipe uses Brisket beef — specifically Brisket Point (4-7 lbs).
Learn more about all Brisket cuts and cooking methods →
Prep
15 min
Cook
16 hrs
Total
17 hrs
Burnt ends are the crown jewels of Kansas City BBQ — cubes of the fatty brisket point, re-smoked until caramelized and sticky with sauce. They're called 'meat candy' for good reason.
What Ingredients Do You Need?
- 5-7 lbs Brisket point (or whole packer, using the point)
- generous Salt and pepper rub
- 1 cup BBQ sauce
- 4 tbsp Butter, cubed
- 2 tbsp Brown sugar
- 2 tbsp Honey
- 1 tsp (optional) Hot sauce
- for smoking Hickory or oak wood
How Do You Make Kansas City Burnt Ends?
- 1
Smoke the brisket
Smoke the whole brisket or point at 250°F until 195°F internal (about 10-12 hours).
- 2
Separate and cube
Separate the point from the flat at the fat seam. Cube the point into 1.5-inch pieces.
- 3
Sauce and re-smoke
Toss cubes with BBQ sauce, brown sugar, honey, and butter in an aluminum pan. Return to the smoker.
- 4
Caramelize
Smoke at 275°F for 2-3 hours, stirring every 45 minutes, until edges are caramelized and sticky.
What Are the Pro Tips for This Recipe?
- 💡 The point must be fatty — lean pieces won't produce proper burnt ends.
- 💡 Don't rush the final smoke. The caramelization is where the magic happens.
