Celebrate game day with a classic regional staple from Brad Prose by piling brisket onto these KC Burnt End Sandwiches. Slow smoked brisket forms a dark, crusty bark before being slowly braised and glazed with delicious red barbecue sauce. Each gem is tasty on it’s own, but piled high on a toasted bun is the best way to transport them to your mouth!
Ingredients for Brisket
- 4-5 pound brisket point
- ½ cup BBQGuys x Spiceology Kansas Rub
- ¼ cup beef broth or stock
- 1 cup barbecue sauce
- Potato buns for serving
- Mayo or butter for toasting
Items You'll Need
- Trim the brisket point of any loose fat or silverskin. Season all sides generously with the BBQGuys x Spiceology Kansas Rub. Allow the brisket to rest at room temperature and heat up your smoker to 250°F.
- Place the brisket in the smoker and allow it to cook undisturbed for about 3 hours. Check on it to make sure it has a great color, the bark should be darker and firm.
- Once the temperature is around 165°F, remove it and place it on a sheet of heavy duty foil. Pour on the beef broth and wrap it up tight. Return to the smoker and turn up the heat to 300°F. Use your temperature probe to monitor the brisket.
- After about 90 minutes, the brisket will reach about 195-200°F. Check the thickest parts to make sure it’s very tender.
- Remove the brisket and slice into cubes. Add the cubes to a sheet pan or foil pan, and pour in the beef juices that were left over. Add in the barbecue sauce and mix everything gently until the brisket is coated. Set the pan back in the smoker for about 25-35 minutes until the sauce is tacky on the outside.
- Toast the buns and pile on the brisket burnt ends. They are traditionally served with pickles or onions on the side.
Choosing the Right Charcoal for Your Grill
Picking which type of charcoal you’ll be grilling with is almost as important as choosing your grill itself. It’s not enough to simply grab the first bag of charcoal you see — the differences between the two main types of charcoal affect both the fire inside your grill and how the food you cook over it tastes. We’ll detail what separates charcoal briquettes from lump charcoal and why we prefer lump when it’s time to grill.
Thanks to its ability to produce high heat and its clean-burning nature, lump charcoal is considered the best type of charcoal. It’s generally the required fuel source for most ceramic kamado grills, and we highly recommend it for other charcoal grills, too. Lump charcoal is made by burning wood in a kiln without much oxygen for a long period of time, resulting in what’s essentially dense hunks of carbon. With lump charcoal, your grill can get extremely hot and even pack the potential for an excellent sear on any meat.
Unlike briquette charcoal, lump fuel has no fillers or additives that give food a charred, oily taste. Lump charcoal also allows you to refuel your grill without being exposed to excessive smoking and unpleasant smells. Additionally, the pure wood composition of lump charcoal opens the door for a wider variety of regional-specific flavors like pecan, hickory, oak, and apple.Shop Lump Charcoal
This kind of charcoal is typically made using a combination of sawdust, coal dust, binders to maintain shape, and other fillers. Because of their makeup, briquettes are a cheap and easy way to light a charcoal grill. Match light charcoal, meanwhile, is a certain type of briquette that has been saturated with lighter fluid so the fire will be easier to start. We don’t recommend match light briquettes (or ever using lighter fluid on any kind of charcoal) because the gas used in the fluid tends to create a chemical aftertaste in food.
Briquette charcoal is usually rated to keep a consistent “broiling” temperature around 600 degrees Fahrenheit, making it a solid choice for grilling just about any type of food. When it comes to flavor, the variety of woods (hickory, mesquite, etc.) used to make briquettes provide subtle differences to complement the classic charcoal taste. However, briquettes also leave behind a good bit of messy ash that will need to be cleaned.Shop Charcoal Briquettes