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.
Grilling vs. Barbecuing vs. Smoking
When you’re using a grill, you might not always be grilling.
Yes, you read that right — grills are capable of a few different cooking methods, which we classify by temperature and the type of heat used on food. Grilling, barbecuing, and smoking all produce delicious results when done correctly, so it pays to know the differences between each technique and how to pull them off.
What Is Grilling?
Grilling is all about high, direct heat for short periods of time. Aim for temperatures of 450 degrees Fahrenheit or higher when grilling, with the high end reserved for searing steaks, veggies, and other relatively thin meats. Because the goal is to expose one side of your food to huge amounts of heat rather than surrounding it with convective heat, grilling is most often done with the lid up. Burgers and hot dogs are also among the most popular grilled dishes, though it’s acceptable to keep the lid down for part of their cook.
What Is Barbecuing?
Many people throw around the term “barbecue” when referring to anything cooked on a grill, but true barbecuing is done on moderate heat around 350–425 degrees. This cooking style generally relies on indirect heat from a two-zone setup along with a closed lid to promote convection heat within the grill. By bathing in indirect heat for anywhere from 30 minutes to a few hours, food like bone-in chicken breasts or ribs receive a beautifully cooked exterior while remaining tender and juicy throughout.
What Is Smoking?
Though smokers are specifically designed to handle this cooking technique, it’s still possible to smoke meat using a grill. “Low and slow” is an easy-to-remember guide for smoking — your grill's target temperature should be between 175–250 degrees, and cooks last hours at a time so huge cuts of meat like brisket and pork butt can be cooked all the way through while achieving the perfect bark. Indirect heat is necessary to accomplish this, and you can even put wood chips in your gas grill to further recreate the effects of a smoker.
At a Glance:
|450 degrees and up||350–425 degrees||175–250 degrees|
|Direct heat||Indirect heat||Indirect heat|
|Steaks, burgers, veggies||Bone-in chicken, ribs||Brisket, pork butt|