Burnt ends (brisket point)

beef (brisket point) · verified system recipe · Kansas City BBQ tradition

Wrap at
203°F
Pull at
203°F
Total time
~2.9 hr

Phase timeline

60m
90m
15m
Separate pointRe-season + smokePan + sauceGlaze (uncovered)total: 2h 55m

Step-by-step

  1. 1. Separate point

    ~10 min

    After a full brisket cook (or use just the point), separate point from flat, cube into 1" pieces.

  2. 2. Re-season + smoke

    → 203°F · ~60 min

    Dust cubes with more rub. Smoke at 275°F over post oak for additional bark on cut surfaces.

  3. 3. Pan + sauce

    → 203°F · ~90 min

    Pan cubes with BBQ sauce + brown sugar + beef tallow + a splash of beer or beef stock. Cover, return to pit until probe glides through (203°F+).

  4. 4. Glaze (uncovered)

    → 203°F · ~15 min

    Uncover, let sauce reduce and lacquer onto cubes.

Rub
Salt + pepper (Texas style) + paprika on cubes
Wrap method
pan_with_sauce
Rest method
serve_hot
Minimum rest
5 min

Scale for guests

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