Arthur Bryant’s: Burnt Ends

Arthur Bryant’s: Burnt Ends

When people mention or think of Kansas City barbecue, Arthur Bryant’s Barbeque is the BBQ joint that comes to mind first. Burnt ends are one of the best parts of the brisket and it has the potential to have fans of your backyard barbecue making sounds of satisfaction that you’ve never heard before. This recipe suggests making a sandwich or adding them to some baked beans, but honestly I enjoy serving… and eating…. them straight up. This makes for a great snack or clutch appetizer to bring to your next tailgate or backyard cookout.

If you plan to visit KC or lining up a BBQ joint tour, be sure to put this Kansas City institution on your list.

Full recipe available at Food Network

If you made this recipe, let us know how it went in the comments below.

Ingredients:

One 8- to 10-pound beef brisket

Spice rub

BBQ sauce (Rec: Arthur Bryant's Rich and Spicy Sauce)

Recommendation: combined with baked beans or served on a sandwich

Directions:

First, preheat your smoker to 180 to 200 degrees F to get it ready for cooking. Next, season your brisket with a spice rub on both sides before placing it in the smoker. Smoke the brisket for 8 hours until it's ready. Once done, remove the brisket from the smoker and place it on a platter. Keep the smoker on and cut the burnt ends (blackened portion) from the lean section of the smoked brisket and chop them into cubes. Put the chopped pieces in a large pan with holes and smoke for 1 1/2 hours, or until they are dried out. After removing the pan from the smoker, transfer the brisket cubes to a large pan without any holes and mix in your favorite BBQ sauce. Return the pan to the smoker for an additional 1 1/2 hours. Finally, you can serve the burnt ends on a sandwich or combine them with baked beans for a delicious meal.