Kansas City Burnt Ends Plate

Ingredients

• 2½ lb beef brisket point
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 cup BBQ sauce
• 4 buns (optional)
• 2 cups coleslaw (optional)
• ½ cup pickles (optional)

Steps

1. Trim excess fat from the brisket point, leaving about 1/4 inch fat cap. Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar to create a rub.
2. Generously coat the brisket with the rub. Smoke or slow-cook the brisket at 250°F (120°C) for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
3. Remove the brisket from the smoker/slow cooker. Cube the brisket into 1-inch pieces. Place the cubes in an aluminum pan.
4. In a bowl, combine Worcestershire sauce, apple cider vinegar, and BBQ sauce. Pour the sauce mixture over the brisket cubes, tossing to coat.
5. Cover the pan tightly with foil and return to the smoker or oven at 275°F (135°C) for another 2-3 hours, or until the burnt ends are very tender.
6. Remove the foil for the last 30 minutes of cooking to allow the sauce to caramelize and thicken.
7. Serve the Kansas City Burnt Ends warm, either on their own, on buns, or with classic BBQ sides like coleslaw and pickles.