Kansas City-Style Burnt Ends

Emily Farris
Emily Farris
November 15, 2021
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.
Serves
6
Prep Time
00:45
Cook Time
04:30
Kansas City-Style Burnt Ends
4.2 (5)
476
Ingredients
1 (3- to 5-lb)
brisket point
2.5 Tbsp
Kansas City-style barbecue rub, such as Arthur Bryant’s Meat & Rib Rub (see note)
1 Tbsp
kosher salt
1.5 tsp
freshly ground black pepper
¾ cup
Kansas City-style barbecue sauce, such as Meat Mitch Naked (see note)
¼ cup
Mexican Sprite
4 Tbsp
unsalted butter, sliced into thin pats
2 Tbsp
brown sugar
1 tsp
liquid smoke (optional; see note)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 80%
Temp: 225°F
Heat: Rear

2. Season Brisket

Place the brisket in a Dutch oven or other deep baking dish. Season with 1 1/2 tablespoons of the rub, along with the salt and pepper.
Season Brisket

3. Cook

Rack
Insert the probe into the thickest part of the brisket. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 2 1/2 to 3 hours. (The cooking time depends on the size of the brisket.)
Sous Vide Mode: Off
Steam: 80%
Temp: 225°F
Heat: Rear
195°F Probe Target

4. Rest

Remove the brisket from the oven and let it rest, in the pot, for 30 minutes.

5. Adjust the Oven Settings

Rack
If you’d like, you can turn off the oven after removing the brisket and then return to this stage after about 25 minutes of resting.
Sous Vide Mode: Off
Steam: 80%
Temp: 250°F
Heat: Rear

6. Slice and Season

After it has rested, transfer the brisket to a cutting board and slice into 1-inch pieces. Remove and discard all but 2 tablespoons of the cooking liquid from the pot. Stir in the barbecue sauce, Sprite, butter, brown sugar, liquid smoke (if using), and remaining tablespoon rub. Return the brisket to the pot and toss to coat.
Slice and Season

7. Second Cook

Rack
Return the brisket to the oven and cook, stirring every 30 minutes, until deeply browned and caramelized, 1 1/2 hours.
Sous Vide Mode: Off
Steam: 80%
Temp: 250°F
Heat: Rear
01:30 Timer

8. Serve

Serve the burnt ends on a bun or in a bowl with plenty of pickles.
Serve
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