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 Make a Perfect Burger Patty
The way your burger patty looks is just as important as what it’s made of. The ratio of lean meat to fat varies among different blends of ground beef, but 20% fat content is ideal for the juiciest burgers. Chef Tony prefers ground chuck because it always carries an 80/20 ratio from the same spot on the cow, giving a consistent flavor profile with every cook. Unspecified 80/20 blends, meanwhile, can contain any mixture of ground chuck, ground sirloin, and ground round. If you’d rather create your own blend of ground beef — which can make the burger-forming process more rewarding — aim for around 20 percent fat content so your burgers aren’t too dry.
Once you’ve selected your meat blend, it’s time to get your hands dirty. You can form the patties using either a mixing bowl or a sheet of parchment paper on top of foil. For the latter method, rub some water on your countertop, place foil on top of the water, spread more water on the foil, then lay the parchment paper on top of the foil. The water provides surface tension that’ll keep your parchment paper in place while you form the burger patties.
Break apart the meat over your parchment paper or mixing bowl until it’s loose and there are no large clumps left. Sprinkle some seasoning over the meat (Chef Tony uses a mix of coarse salt, black pepper, red pepper, and white pepper) then start lightly tossing the loose meat between your fingers like you would with pastry. The meat will become tougher the more it’s handled, so work it as little as possible and create like-sized balls as you go. There is no “best” size for burgers, but it’s a good idea to start with as much meat as you can fit between your hands when they’re cupped together.
Press each ball between your palms once, and don’t worry if isn’t formed in a perfect circle. Perhaps the most important part of this process comes right at the end — make an indentation with your thumb in the center of each patty. If you skip this step, the shrinkage that burgers naturally experience while being grilled will cause the middle to puff up and can turn them into sad little tennis balls much smaller than the bun. The indentation, however, allows the patty to rise in the center while still maintaining an even shape.
Burger Patty Life Hack
For those struggling with forming patties of a similar size, the lid of a mayonnaise jar or Tupperware container can help you make consistently round burgers. Simply spread a sheet of parchment paper on top of the overturned lid and smash the loosely formed balls into the lid as you would between your palms. If you’re not worried about having a few extra items to clean up, you can even smash the patties between two lids. The burger patties you remove from the lid will all be of identical size, but don’t forget to make that all-important thumb indentation in the middle of each one!How to Grill the Perfect Burger