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 Wood Chips with a Gas Grill
Some gas grills come with a dedicated space for wood chips, while many others are compatible with smoker boxes that can sit either directly on the burner or grill grates. You can also smoke wood chips in a foil pan or by wrapping them in a rectangular sheet of foil to form a pouch. Regardless of method, we never soak wood chips because all that does is delay the actual burning and produce steam rather than smoke.
Chef Tony recommends placing foil pouches on or between the flame tamers, if possible, near the far left or right burner. Smoker trays, meanwhile, usually come with instructions for where they should be positioned within the grill. For both foil pouches and pans, make sure to poke holes in the covering with a fork so smoke can escape and fill your food with flavor.
Preheat the grill like normal, turn the wood chip burner to low, then add your smoker box or foil setup and shut the lid so the chips can begin smoldering. Once you see blue smoke — which is clean and ideal for distributing flavor — flowing from the back of your grill, then it’s time to put your food on. We know you’ll have the urge to check on your food while it’s smoking, but it’s important to keep the lid closed so the smoke stays trapped and soaks in. Also remember that different wood chips impart different flavors, and you can always split wood chunks into smaller potions for a quicker burn in the grill.