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.
How to Extinguish a Pellet Grill
If you’ve done your research on pellet grills, then you probably know that they manage temperature using a controller with some sort of dial. Extinguishing a pellet grill is as simple as turning that dial to the correct setting, which is generally labeled “shut down” but will vary from model to model (check your manual for the appropriate setting). While your grill is shutting down, it stops feeding pellets from the auger and burns out whatever any excess fuel in the fire pot until the flames die.
Don’t be alarmed if you hear the internal fan running for about 5–10 minutes or the duration of the shutdown cycle — this air circulation ensures that your grill completely burns any pellets remaining in the fire pot. A pellet grill that’s not given time to fully shut down is at risk for burnback, a hazard that occurs when fuel in the auger tube ignites and potentially lights all the pellets in the hopper as well. That’s why it’s extremely important to leave your pellet grill plugged in until it has completed the entire shutdown cycle.
When shutdown is complete, you’ll hear the fan turn off. Now it’s safe to unplug your pellet grill and, if you didn’t feast while it was shutting down, go about enjoying the smoked meats you just cooked up!
Check out our How to Light a Pellet Grill article if you want to learn how to light your pellet grill.