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 Use BBQ Rubs
A dry rub is exactly what it sounds like: seasoning that’s rubbed across and into the surface of meat. There are two ways to use dry rubs — one way is to use a sticking agent or binder, and the other way is to apply the rub directly to the meat.
Using a sticking agent or binder is better for cooking for longer periods of time because doing so creates a moisture barrier. When your meat is on the pit, moisture will delay the formation of a bark and allow more smoke to be absorbed by the meat. But before you begin flavoring your food, make sure to pat it dry with a paper towel. This will make it easier for the binder and rub to stick. Once you’ve removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat. Mustard is great for your classic BBQ foods like ribs or pork butts, but olive oil is better for achieving a crispy exterior, so it’s perfect for chicken or turkey.
Applying rubs directly to foods without a binder works best with cooking for shorter periods of time, and the only thing you have to do here is pat your food dry and press the spices into your meat.
For cleanliness and efficiency, use one hand to apply the seasoning and the other to thoroughly rub it into the meat — this is called the “wet hand/dry hand” method. It’s also a good idea to grab whatever seasoning you need before you begin applying the rub so you can avoid cross-contamination. You may need to use your knuckles to grind your rub into thicker cuts of meat. If you’re dealing with chicken skin, you’ll need to reach under the skin with a gloved hand to apply rub to the meat as well.