Kansas-City Burnt Ends are a traditional part of Midwestern barbeque culture and a delicacy in their own right. The richest, most flavorful beef brisket is slow-cooked to melt-in-your-mouth tenderness and charred with a sweet and smoky spice rub that gets mouths watering. Burgers will seem like small potatoes once you serve up Kansas-City Burnt Ends, especially when accompanied by onion rings or fries.
Ingredients• 1 cup brown sugar • 1 cup granulated sugar • 1/2 cup salt • 1/3 cup chili powder • 1/4 cup paprika • 6 tablespoons black pepper • 3 tablespoons ground cumin • 3 tablespoons garlic powder • 3 tablespoons onion powder • 1 tablespoon cayenne pepper • 1 (10-12 pound) beef brisket, whole, packer, and trim
Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder, and cayenne pepper into a bowl and mix.
Trim all the hard and soft fat from the beef brisket.
Prepare the smoker according to the manufacturer's recommendations, stabilizing the temperature to 220 degrees F.
Cover the brisket with the dry rub and gently massage. Reserve some of the rub for later.
Smoke the meat to an internal temperature of 170-185 degrees F, about 1 hour per pound.
Separate the meat from the fat.
Trim any visible fat.
Coat the brisket in the leftover rub.
Place the brisket back on the smoker to cook until 200 degrees F.
Remove the brisket from the smoker and let it cool.
Cut and serve!