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 Clean a Gas Burner on a Grill
There are several different types of gas grill burners, but all of them can be cleaned using the same methods. Start by turning off all burners, disconnecting the propane tank if applicable, and removing the burners only when they’re completely cooled. Grills are usually shipped with a cotter pin holding the burners in place, so you’ll have to use needle-nose pliers to remove the pin before you can take the burners out of the grill body. Most grills also have a screen where the burner is inserted, so be sure to dust it off while you have access to it. From there, cleaning a gas grill burner is fairly easy:
Check the burner’s orifice and air shutter for debris, using a bottle brush to clean if necessary
Use a paperclip to unclog the tiny ports that run down the burner
If your style of burner has a crossover channel, scrape away any soot with the paperclip
Pump canned or compressed air through the burner opening to force out ash and debris
Shake the burner to get any stubborn bits of debris to fall out
Wipe any grime on the exterior of the burner with a grill brush
You’ll know it’s time to clean your burners if the flames are spotty (which indicates clogged ports), if the flames are continually orange (from too much soot inside the burner), or if they just look grimy. How frequently you need to clean them depends on the quality of your grill, what you cook, and how often you cook, but it’s an essential step of proper grill maintenance.Shop Grill Brushes