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Flavorful Smoked Brisket Burnt Ends with Kansas City BBQ Glaze

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Tender, smoky, and sticky-sweet burnt ends made from brisket point, smoked low and slow, and finished with a rich Kansas City BBQ glaze. Perfect for BBQ gatherings and easy to make at home.

Ingredients

Scale
  • 4–5 pounds brisket point, well-marbled
  • 2 tablespoons paprika (smoked if available)
  • 1 tablespoon coarse black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dark brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Hickory or oak wood chips or chunks for smoking
  • Yellow mustard (optional, as a binder for rub)

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for moisture and flavor. Cut the brisket into roughly 1.5-inch cubes for even cooking.
  2. Optionally coat the brisket cubes lightly with yellow mustard to help the rub stick.
  3. Generously sprinkle the BBQ rub (paprika, black pepper, kosher salt, garlic powder, onion powder, cayenne pepper) all over each piece, covering every side.
  4. Let the meat rest at room temperature for 30 minutes while preparing the smoker.
  5. Preheat the smoker to 225°F (107°C) and add hickory or oak wood chunks for smoke flavor.
  6. Place the brisket cubes directly on the smoker rack or in a perforated pan for airflow.
  7. Smoke for 2 to 2.5 hours until a deep mahogany bark forms and internal temperature reaches about 190°F (88°C). Spritz with apple juice every 45 minutes to keep moist.
  8. While smoking, whisk together ketchup, molasses, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, black pepper, garlic powder, and cayenne pepper to make the Kansas City BBQ glaze. Adjust seasoning to taste.
  9. Transfer smoked cubes to a foil pan and toss thoroughly with the BBQ glaze, coating every piece.
  10. Place the pan back in the smoker for an additional 45 minutes to 1 hour to caramelize and thicken the glaze, creating sticky, tender burnt ends with slightly charred edges.
  11. Remove from smoker and let rest for 10 minutes before serving to allow juices to redistribute.

Notes

Keep smoker temperature steady at 225°F to develop good bark. Spritz with apple juice or a 50/50 apple cider vinegar and water mix to keep meat moist. Use a reliable thermometer to avoid guesswork. Rest burnt ends before serving to retain juices. Watch glaze during final cooking to prevent burning. For a smoker-free version, cook brisket cubes in oven at 250°F until tender and finish under broiler with glaze.

Nutrition

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

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