Equipment
Ingredients
Meat & Binder
- 1800 g brisket point, trimmed, leaving a 6mm fat cap
- 30 g dijon mustard
Rub
- 40 g coarse black pepper
- 40 g kosher salt
- 20 g brown sugar
- 15 g garlic powder
- 10 g smoked paprika
Spritz
- 200 ml apple juice
- 50 ml apple cider vinegar
Glaze
- 250 ml kansas city style bbq sauce, sweet and tangy profile
- 40 g brown sugar
- 30 ml worcestershire sauce
- 50 ml apple juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 727 kcal
- Protein
- 41 g
- Carbohydrates
- 31 g
- Fat
- 48 g
- Fiber
- 2 g
- Sugar
- 21 g
- Sodium
- 2521 mg
- Saturated Fat
- 19 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 160 mg
- Potassium
- 867 mg
- Calcium
- 67 mg
- Iron
- 5.2 mg
- Magnesium
- 62 mg
- Phosphorus
- 409 mg
- Zinc
- 9.8 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 5.0 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.40 mg
- Niacin
- 7.5 mg
- Folate
- 17 mcg
- Water
- 194 g
Sources: USDA FoodData Central
Method
Preheat your smoker to 120C (250F) using hickory, oak, or fruit wood.
In a small bowl, thoroughly combine the coarse black pepper, kosher salt, 20g of brown sugar, garlic powder, and smoked paprika to create the rub.
Pat the trimmed brisket point dry. Coat all sides completely with an even, thin layer of Dijon mustard to serve as a binder. Liberally apply the rub mixture to all sides, pressing it gently into the meat.
Combine 200ml of apple juice and 50ml of apple cider vinegar in a spray bottle. Shake well and set aside.
Place the brisket point in the smoker, fat side up. Smoke undisturbed for the first 2 hours to allow the bark to form. After 2 hours, begin spritzing the meat every 45-60 minutes until the internal temperature reaches approximately 74C (165F) and a dark crust has developed.
Remove the brisket point from the smoker and wrap it tightly in butcher paper. Return it to the smoker and continue cooking until the internal temperature registers between 95C and 98C (203F and 208F).
Remove the wrapped brisket from the smoker. Let it rest at room temperature, still wrapped, for 1 hour to allow the juices to redistribute and the carryover cooking to finish rendering the fat.
Unwrap the rested brisket point. Using a sharp chef's knife, cut the meat into uniform 2.5cm (1-inch) cubes. Transfer all cubes, along with any collected resting juices, into a disposable aluminum foil pan.
Add the BBQ sauce, remaining 40g of brown sugar, Worcestershire sauce, and 50ml of apple juice to the pan with the brisket cubes. Toss gently but thoroughly until every piece is evenly coated.
Increase the smoker temperature to 135C (275F). Place the uncovered pan back into the smoker. Cook for 1 to 1.5 hours, gently stirring every 30 minutes, until the sauce has reduced to a sticky glaze and the edges of the meat are intensely caramelized.
Chef's Notes
- The brisket point is significantly fattier than the flat. This high fat content is what allows the meat to endure a double-cooking process without drying out, transforming into what pitmasters call 'meat candy'.
- Wrapping in butcher paper rather than foil during the second phase of the cook helps push the brisket through the 'stall' without trapping excessive steam, preserving the hard-earned bark.
- If you are cooking a whole packer brisket, you can separate the point from the flat before cooking, but keeping them together until the rest period usually yields a moister final product.
- The Dijon mustard acts strictly as a binder for the rub. Its flavor completely cooks off during the long smoking process, so it will not taste like mustard.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in a vacuum-sealed bag to prevent freezer burn and preserve the smoky flavor.
Reheating: Reheat gently in a covered pan in an oven at 150C (300F) with a splash of apple juice until warmed through. Uncover for the last 10 minutes to re-tack the glaze.
Troubleshooting
Meat is tough or chewy instead of melt-in-your-mouth
Cause: The intramuscular fat did not fully render because the brisket was pulled from the initial cook too early.
Fix: Cover the foil pan tightly with foil during the final sauced smoking phase to braise and tenderize the cubes further.
Prevention: Always cook to tenderness, not strictly by temperature. Ensure the probe has zero resistance before pulling the meat to wrap/rest.
The bark washed away and didn't form a crust
Cause: Spritzing the meat before the rub had adequate time to set and adhere to the surface.
Fix: Stop spritzing and allow the meat to dry out in the smoker; the bark will eventually rebuild, though it may be thinner.
Prevention: Do not open the smoker or apply any liquid for at least the first two hours of the cook.
Sauce burned during the final caramelization step
Cause: Smoker temperature spiked or the pan was left unattended for too long without stirring.
Fix: Cannot be fixed once fully scorched. If caught early, immediately remove from heat, transfer unburnt pieces to a new pan, and dilute with a splash of apple juice.
Prevention: Maintain strict temperature control around 135C (275F) and stir every 20-30 minutes.
Cultural Context
Kansas City burnt ends originated at Arthur Bryant's Barbecue, a legendary establishment where the heavily smoked, fatty trimmings of the brisket point were historically handed out over the counter as free snacks to waiting customers. Today, they are prized as a regional delicacy and represent a defining pillar of American barbecue culture.
