Naked Burnt Ends Recipe
half 26 / full 36 a whole platter of kansas city burnt ends
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Ingredients
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Meat
Rub
Sauce
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket point cut, leaving about 1/4 inch of fat for flavor.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well.
- 3
Apply the Rub
Generously coat the brisket with the rub, ensuring all sides are covered. Allow it to sit for at least 1 hour at room temperature or refrigerate overnight for deeper flavor.
Cooking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips (hickory or oak work well).
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up. Smoke for about 6 hours, or until the internal temperature reaches 190°F (88°C).
- 6
Cube the Brisket
Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into 1-inch cubes.
- 7
Prepare the Sauce
In a bowl, mix together the barbecue sauce, apple cider vinegar, and honey until well combined.
- 8
Glaze the Cubes
Toss the cubed brisket in the sauce until well coated. Return the cubes to the smoker for another 1-2 hours, until they are caramelized on the outside.
Serving
- 9
Serve the Burnt Ends
Remove the burnt ends from the smoker, let them cool slightly, and serve warm. Enjoy your Naked Burnt Ends!
