Kansas City-Style Burnt Ends

Burnt ends are often regarded as the pinnacle of Kansas City barbecue. They’re sweet, salty, smoky, and when done properly, they literally melt in your mouth. Traditionally, burnt ends are made by smoking a brisket (usually the point) until it’s cooked all the way through, but not yet falling apart, then cubing it and continuing to cook until the pieces are basically little meat candies. With the Anova Precision Oven, your burnt ends can get the same texture and nearly the same flavor the pitmasters get in their smokers — but in half the time. They’re even a little smoky, too. Notes: We use sweet and smoky rubs for unmistakable Kansas City flavor, but feel free to use your favorite rubs and sauces to make these burnt ends your own. You can also add a little liquid smoke, if you want. The prep time below includes a 30-minute rest.