Kansas City Burnt Ends


  • 1 brisket point (~4 – 5 lbs.)
  • Your favorite dry rub seasoning


Step 1

  • Preheat your smoker to 225–250°F and add your favorite smoking wood.
  • Trim all fat from the brisket point and season liberally with dry rub.
  • Place seasoned point in the smoker, cover and allow it to cook for five hours.
  • Remove from the smoker and wrap in a layer of tin foil
  • Return it to the smoker.

Step 2

  • Cook until meat reaches an internal temperature of 210°F.
  • Pressing with your finger, there should be some resistance, but still soft to the touch
  • Leave wrapped in foil and let cool on the counter for 10–15 minutes
  • Slice the meat into 1×1 inch cubes

*The brisket point is the fatty part of a whole brisket. While usually not sold alone, it doesn’t hurt to ask your local butcher if they have one handy.