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.
Outdoor Kitchen for a Small Space
Although compact spaces are no stranger to our outdoor kitchen designers, outdoor living design supervisor Erin Hopson admitted some challenge with this one. The homeowners — by all accounts, a “really great older couple who were a delight!” — wanted a space to entertain close loved ones once or twice a week. Easy, right? Throw in a very tight fit and butt the design up against the house, shrink the budget, then stir generously for 10–12 minutes over medium heat. Pepper to taste for a project that’s more than meets the eye.
“We tried to talk them into spacing it a little further out for some breathing room, but they didn’t want the extra walk,” Erin explains. “Once the owners told me their interior kitchen was basically halfway across the house, I was on their side. Who can blame them? I think I’d tolerate that for maybe a day.” With all these factors in mind, doggedly optimistic Erin and her brilliant designers set out to work within tight limitations to give these homeowners an outdoor kitchen that fit their hosting needs, cut down on the back-and-forth, squeezed in quality-of-life conveniences, and stayed simple to clean. Here’s how they did it.
Small Grills Deliver Big Results
Since the client’s needs were constrained to this alcove, Erin recommended a small Blaze Grill — especially after learning the intention was to cook and entertain and cook for up to 5-6 guests at once. Our designer rooted the Blaze propane gas grill firmly to the left; the idea here was elbow room, one of those little things you don’t miss until it’s gone. The slimmer grill also left enough counter area for food preparation and small kitchen tasks.Shop Built-In Gas Grills
Efficient Outdoor Kitchen Storage
In any intimate design, space is often a luxury. That’s what makes the Blaze Access Door and Double Drawer Combo fit like a glove — sure, access doors are required for gas plumbing, but they also offer easy utility. Though the bin to the right was a great fit for the 5-lb propane tank, the pipe access faces away from the grill. Erin chose to place the tank behind this door instead, while dry storage and BBQ tools fill out the drawers.Shop Outdoor Kitchen Door & Drawer Combos
With the propane tank accounted for, what else could be done with this door? Erin suggested two opportunities: extra storage or waste disposal. The client decided on the latter, so our designer added the Blaze Roll-Out Trash and Propane Drawer. With the same ease and soft-close of the Blaze doors and drawers, our pleased customer can instantly sweep debris and waste out of sight — without the exposure of an unsightly bin.Shop Outdoor Kitchen Trash and Recycling Bins
Gas Vents are Always Necessary
Gas build-up is no joke. Once our designer fully explained the combustive dangers (and general safety restrictions), the client gratefully agreed that an island vent panel was in order. Erin chose the Luxor Slimline 4 x 16 Vent Panel for its high value at a reasonable bargain. With an outdoor kitchen design as compact as this one, Erin saw no need to complicate the design with extra panels; this one piece will fit the ventilation standard.Shop BBQ Island Vent Panels