World Flavors Cookbook

Kansas City Burnt Ends

Flavor-packed "meat candy" made from the fatty point of a smoked brisket, cubed and re-smoked in a sweet and tangy glaze.

Cuisine: United States

Ingredients

• Smoked brisket point
• 1/2 cup KC-style BBQ rub (brown sugar base)
• 1 cup thick, sweet BBQ sauce
• 2 tbsp butter
• 2 tbsp honey

Instructions

1. Smoke a whole brisket until the flat is done.
2. Separate the point from the flat.
3. Cube the point into 1-inch pieces.
4. Toss the cubes with rub, sauce, butter, and honey in a foil pan.
5. Return to the smoker for another 1-2 hours until caramelized and sticky.