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 Light a Charcoal Grill
Backyard cooks have several options at their disposal when it comes to lighting a charcoal grill:
Long-handled gas torches
You may be tempted to use lighter fluid, but we strongly advise against this method because lighter fluid is a petroleum byproduct that gives off a chemical taste and odor. This is especially important for ceramic kamado grills, which will absorb the lighter fluid and may add that “flavor” to your food long after you use it. For that same reason, we recommend you grill with lump charcoal instead of charcoal briquettes. This type of charcoal is filled with additives that negatively influence flavor and make ash disposal more complicated.
How to Arrange Charcoal
Chef Tony stacks his charcoal in a pyramid before lighting, especially when doing so from the bottom. This isn’t a hard-and-fast rule, but the pyramid setup creates more contact between the individual coals, which in turn promotes faster ignition. After your bottom-lit pyramid has burned for about 10 minutes and every coal is lit, use an ash tool or rake to position the charcoal however you need it. An even layer will produce even heat across your grill grates, whereas banking all the coals to one side will allow you to take advantage of dual-zone grilling.
Where to Light Charcoal
While ignition method is simply a matter of what you find most convenient, the spot where you light your charcoal — from the top or bottom of the pile — will directly affect heat levels in your grill. Lighting from the top is the preferred choice for low-and-slow cooking because the lower coals will light only as needed once the upper layer smolders out, allowing you to maintain moderate temperatures for longer cooks. Conversely, a fire started at the bottom will rise and ignite every piece of charcoal on its way up, resulting in the roaring-hot temperatures needed for searing.
You can use a charcoal chimney for either method. Just pour hot coals from the chimney on top of unlit ones in your pit for top-lighting, or add more unlit coals after you empty the chimney into your grill for bottom-lighting.