Kansas City-Style Burnt Ends

Burnt ends are made from the brisket point, which is the fattier section of the whole brisket, and is separated from the more commonly used brisket flat.

  • Prep Time

    30 minutes

  • Servings

    8 - 10

  • Cook Time

    8 hours to 8-1/2 hours

  • Course

    Main Dish

You’ll Need...

Non-Stick Foil


  • For the Kansas City-Style Barbecue Sauce

  • For the Rub


MAKE the Kansas City-Style Barbecue Sauce: Combine ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, molasses, garlic powder and cayenne pepper in medium pot. Simmer, stirring occasionally for about 15 minutes. Remove from heat and let cool. Cover and refrigerate until ready to use.

PREHEAT smoker to 250°F. Combine salt and pepper. Rub over the brisket point. Transfer to smoker and cook for 4 to 5 hours, or until internal temperature reaches 160°F.

REMOVE from smoker and wrap in Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Return to smoker and continue cooking for 2 hours, or until internal temperature reaches 200°F.

TRANSFER to a cutting board and remove foil. Let rest for 15 minutes. Slice the brisket point into 1/2-inch cubes. Place cubes in a large bowl. Pour 1 cup of prepared barbecue sauce on top and toss to coat.

PLACE a 12-by-18-inch sheet of Reynolds Wrap® Non-Stick Foil on your work surface with non-stick (dull) side toward food. Center the cut brisket on top. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Return to the smoker and continue cooking for 90 minutes.

REMOVE from smoker and let rest for 15 minutes. Garnish with fresh thyme and serve with additional barbecue sauce.