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 Grill with BBQ Sauce
The sheen of sauce on chicken wings or a rack of ribs is one of the prettiest sights in the world, but that glazy goodness doesn’t happen automatically. Just like knowing when to fire up the grill so you don’t keep guests waiting, cooking with BBQ sauce is all about timing.
If you’ve ever given into temptation and slathered sauce all over your meat before putting it on the grill, you know this truth all too well. The end result is either burnt, gummy, or a weird mixture of both, none of which is particularly appetizing.
So how do you know when it’s time to apply the first coat? The secret’s in the sauce — literally.
How BBQ Sauce Reacts to Heat
Almost all BBQ sauces contain sugar, which begins to burn around 350 degrees Fahrenheit. This means you can’t expose these sauces to high or direct heat for extended periods of time, making them unfit to be on the grill for as long as your food is.
But you still want your sauce to come into contact with some heat so it can caramelize with the exterior of the meat to create that crispy crust everyone dreams of. To accomplish this, simply use a BBQ basting brush to apply the sauce toward the end of the cook (aim to have it on for about 10 minutes). Don’t be afraid to add a few extra coats of sauce as the clock winds down if you like a really sticky outer layer.
Though it’s also fine to use BBQ sauce on food that’s already been cooked, remember that the meat won’t have a chance to caramelize or fully absorb flavors from the sauce without the heat of your grill.
Keep in mind that these guidelines don’t apply to BBQ smoking or other low-and-slow cooking methods. Because you’d be dealing with temperatures around 225 degrees, the sugar content won’t burn and will actually be vital to achieving caramelization and mouth-watering flavors.
BBQ Sauces to Try
Once you’ve got the timing down for grilling, you can experiment to find out which sauces you prefer on different types of meat. Our collection of BBQ sauces and BBQ sauce recipes are a great place to start on your journey toward more flavorful grilling.
And if you want to save some sauce for dipping or extra topping, we won’t blame you!