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 Grill Cooking Grate
Would you rather wrestle with caramelized food stuck to your grill grates or simply brush aside ashy flakes in a matter of minutes? If you’re like us, you prefer your cleaning routine to be as quick and painless as possible. That’s why the first step of cleaning grill grates is a process called “burn-off,” which reduces food residue to white or gray flakes that’ll practically fall off the grates.
Close the lid and turn all burners to the highest heat setting for about 10–15 minutes. When smoke stops flowing from the back of the grill, you’ll know the burn-off process is complete. Turn the burners off, disconnect the gas if necessary, and let the grill cool off to a moderate temperature of about 250-300 degrees Fahrenheit before scraping the residue.
Grill brushes are the most common tool used for the job, but you can also loosely pack a few feet of foil into a ball and pair that with tongs to create a makeshift scrubber. No matter which method you choose, brush back to front once on every grate before checking to see if there are any spots that need more work. This should be fairly easy if you allowed enough time for burn-off.
Once the grates are clean, season them with a thin coat of high-smoke point oil (we prefer palm or grapeseed) to prevent food from sticking the next time you fire up the grill. It’s important to clean your grates after each cook to prevent caramelized buildup from wearing them down or causing food to stick to the cooking surface during your next cookout.