Overview

Classic Kansas City burnt ends, done two ways: the traditional brisket point and the budget-friendly chuck roast. Same sticky-sweet glaze and bark, two different textures and timelines.

Ingredients

• Beef: 5–7 lb (2.3–3.2 kg) brisket point OR 4–6 lb (1.8–2.7 kg) chuck roast, well-marbled
• Binder (optional): yellow mustard, 2 tbsp (30 g)
• Kosher salt, 2 tbsp (30 g)
• Coarse black pepper, 2 tbsp (16 g)
• Paprika, 2 tbsp (14 g)
• Turbinado sugar, 2 tbsp (24 g)
• Garlic powder, 2 tsp (6 g)
• Onion powder, 2 tsp (6 g)
• Chili powder, 1 tsp (3 g)
• Cayenne, 1/2 tsp (1 g), optional
• Spritz: apple cider vinegar 1/2 cup (120 ml) + water 1/2 cup (120 ml)
• KC-style barbecue sauce, 1 1/2 cups (360 ml)
• Beef tallow or unsalted butter, 2 tbsp (28 g)
• Beef stock, 1/2 cup (120 ml), plus more as needed to thin
• Brown sugar, 1–2 tbsp (12–24 g), optional for extra sheen

Equipment

• Smoker capable of steady 250–300°F (121–149°C)
• Charcoal or fuel plus wood chunks
• Hickory and cherry chunks
• 2-channel digital probe thermometer
• Instant-read thermometer or thin skewer for probing
• Butcher paper or heavy-duty foil
• Disposable aluminum pan and a wire rack that nests inside
• Sharp slicing knife and large cutting board with juice groove
• Heat-resistant gloves and nitrile gloves
• Spray bottle for spritzing
• Small saucepan for warming sauce
• Cooler and towels for holding

Wood

Hickory with a touch of cherry

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 200 °F (93 °C)
Approx duration: 8.5 hours

Why KC-Style Burnt Ends, Two Ways

In Kansas City, burnt ends are bite-sized cubes of smoky beef with bark on every face, tossed in a molasses-forward sauce and caramelized until tacky. You can make them from the brisket point for maximum fat-rendered luxury, or from chuck roast for an accessible, beefy alternative with a slightly firmer chew.

Cut Selection - Point vs Chuck

The brisket point is the classic. It is heavily marbled, has a built-in fat seam, and renders to a pillowy texture when cooked properly. Choose a 5–7 lb (2.3–3.2 kg) point with visible intramuscular fat and trimable exterior fat. Chuck roast is more available and cheaper; pick a 4–6 lb (1.8–2.7 kg) roast with uniform thickness and tight, fine marbling. Avoid roasts with large, loose seams that tend to separate when cubed. Expect the point to finish richer and softer, while chuck brings a steak-like grain and slightly more bite.

Trim, Season, and Fire Management

For the point, remove any loose bark or thin edges, reduce the fat cap to about 1/4 inch (6 mm), and trim the hard kernel fat where you can reach it. For chuck, remove surface silverskin and any thick exterior fat; keep the roast as uniform as possible for even cooking. Lightly coat the meat with yellow mustard if desired, then apply an even layer of the rub on all sides and edges. Fire the pit to 265°F (129°C) for steady rendering and bark formation. Burn clean, thin-blue smoke. Hickory is the KC standard; a chunk of cherry adds color and a round fruit note. Place a small water pan in the pit if your smoker runs dry.

Smoke Phase - Building Bark and Render

Set the seasoned point or chuck on the grate, fat cap up, and smoke at 265°F (129°C). Spritz with a 50-50 mix of water and apple cider vinegar every 60–90 minutes after the rub darkens, only to control surface dryness. For a brisket point, plan on roughly 6–8 hours to reach 195–203°F (90–95°C) internal; for chuck, expect about 5–7 hours to reach 198–202°F (92–94°C). Do not chase an exact number—probe the thickest areas. When a skewer or instant-read slides in with slight resistance and the bark is dark mahogany and set, you are ready to cube. Wrapping is optional; if the surface is drying or the cook is lagging, wrap loosely in unwaxed butcher paper around 175–180°F (79–82°C) to protect the bark without steaming it soft.

Cube, Sauce, and Finish

Rest the roast on the counter 10–15 minutes to stop the sizzle, then cut into 1–1.25 inch (2.5–3 cm) cubes. Toss the cubes in a pan with enough KC-style sauce to coat, a knob of tallow or butter, and a splash of beef stock to keep the edges from scorching. Return to the smoker uncovered at 275–300°F (135–149°C). Stir every 20–30 minutes and cook 45–90 minutes until the edges are lacquered and tacky and the fat has rendered through. Internal temperature is a guide, not the goal: point cubes usually land around 205–210°F (96–99°C) when perfectly soft; chuck cubes are best around 200–205°F (93–96°C) when they are tender but still hold their shape. If the sauce thickens too fast, add a small splash of stock and lower the pit to 275°F (135°C).

What To Expect - Point vs Chuck Results

Point burnt ends are decadent. The fat seam renders and bastes the meat from within, giving you marshmallow-soft centers and barky edges. Chuck burnt ends carry a classic beef-pot-roast aroma with a slightly tighter grain; they deliver a satisfying chew that takes sauce well without being greasy. Both are squarely in the KC tradition once they are sticky, smoky, and balanced sweet to spice. If you prefer ultra-soft, choose point; if you like meaty bite and budget-friendliness, choose chuck.

Serving, Holding, and Food Safety

Serve hot, right out of the pan, with a final drizzle of warmed sauce if needed. For holding more than 30 minutes, cover the pan and keep at or above 140°F (60°C). Handle raw beef with clean hands and dedicated boards, and keep cold meat under 40°F (4°C) until it hits the pit. Once cooked, do not leave burnt ends in the 40–140°F (4–60°C) zone for more than 2 hours total. Chill leftovers within 2 hours, in shallow containers, and eat within 4 days. Reheat covered to 165°F (74°C) internal; add a splash of stock to revive the glaze. Freeze up to 3 months tightly wrapped.

Troubleshooting and Fixes

If cubes are tough, they need more render time; keep them in the pan at 275°F (135°C) and stir every 15–20 minutes until a skewer meets little resistance. If they are greasy, you likely under-trimmed or over-sauced; blot excess fat with paper towels and let them ride uncovered another 15–20 minutes to tighten the glaze. If the bark washed out, you used too much liquid or wrapped too tight—finish unwrapped to set the crust. If the sauce burns, you ran too hot or too dry; thin with stock and lower the pit to 275°F (135°C). Saltiness sneaks up as cubes reduce; taste the sauce and adjust with stock or a touch of brown sugar to balance.

Scheduling Tips

For a 6 pm serve, light the pit by 9:30 am, meat on by 10 am. Plan 5–8 hours to the cube stage depending on cut, thickness, and pit behavior, plus 1–1.5 hours for the pan finish. Pad 45 minutes of buffer for stalls and final render. If you finish early, cover and hold the pan at 150–160°F (66–71°C), venting briefly every 30 minutes to preserve bark.

Notes

• Run the cleanest fire you can—thin blue smoke keeps the glaze from tasting acrid.
• Turbinado sugar in the rub tolerates 265–275°F (129–135°C) better than fine brown sugar.
• If your pit runs hot, start at 250°F (121°C) and finish the pan stage at 275°F (135°C).
• Cube size matters; smaller than 1 inch (2.5 cm) dries fast, larger than 1.25 inch (3 cm) can stall the render.
• For a spicier KC profile, add 1 tsp (3 g) mustard powder and 1 tsp (3 g) chipotle powder to the rub.
• Point will usually carry more salt due to higher surface area per bite; season chuck a touch heavier to match.
• Hold finished burnt ends covered at 150–160°F (66–71°C) if service is delayed; stir occasionally to keep edges glossy.
• Always sanitize boards and knives after trimming raw beef, and keep raw and cooked zones separate.