Kansas City Brisket Burnt Ends Sandwich by Brad Prose
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!
|SERVES 6-8 servings||PREP 10 mins||COOK 6 - 7 hrs||READY IN 6 - 7 hrs|
- 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 Dwell Temperatures on a Kamado
In this context, “dwell” simply means “lower.” Temperature adjustment on kamados is all about airflow, which you control using the vents (sometimes called dampers) on the top and bottom of the grill. Because fire feeds on oxygen in the air, the kamado will reach higher temperatures when the vents have a larger opening. Dwelling temperature, then, is as easy as closing the vents. This is a good piece of knowledge to have in your back pocket when you’re trying to sear a piece of meat but still need to complete the cook at lower temperatures.
Conversely, the more you open the vents, the higher the temperature inside your grill will rise.