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.
Your Grill’s Built-in Thermometer: Yes or No?
Hood-mounted grill thermometers are generally accurate, but it’s important to understand that they aren’t designed to measure the temperature of your cooking surface. The vast majority of grill hood thermometers actually show the temperature of hot air closest to where they’re mounted on the inside of the hood, though Fire Magic Aurora and Echelon grills have grid-level probes that reflect just how hot the grates are. Because of the distance between the grill grates and most built-in thermometers relative to the burners, the grates are typically about 75–100 degrees Fahrenheit hotter than what the hood thermometer shows while grilling. We’ve even seen some grills with differences as high as 150 degrees.
If the thermometer is side-mounted or you’re using a probe that’s inserted at grid level, the readings will be fairly close to the temperature of your cooking grates. Thermometers on infrared grills are the trickiest of all to rely on because those burners produce heat that travels in straight waves until it hits food on the grill grates. No matter how your grill is configured, an infrared temperature gun is the only way to be completely sure of the heat levels on its cooking surface.
That being said, built-in thermometers are still extremely useful as a guide and for repeatability when grilling. For example, let’s pretend the best batch of burgers you ever cooked came when the hood-mounted thermometer read 450 degrees. Though that’s not the exact temperature of your grill grates, you know to target 450 degrees on the thermometer the next time you’re cooking burgers for the family.