Burnt Ends
Kansas City's prized "meat candy" — cubes of brisket point re-smoked in sweet barbecue sauce until caramelised.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Smoke the Point: Smoke the seasoned brisket point at 110°C (225°F) until the internal temperature reaches about 93°C (200°F), then rest.
- 2
Cube: Cut the point into 3cm (1.25 in) cubes.
- 3
Sauce: Toss the cubes in a foil pan with the barbecue sauce, honey, and pats of butter.
- 4
Re-Smoke: Return the pan to the smoker for 1.5-2 hours until the sauce thickens and the edges caramelise.
- 5
Stir: Stir once or twice so every cube gets glazed and sticky.
- 6
Serve: Serve as-is, on a bun, or piled over mac and cheese.
Plan it in Listahan
Add Burnt Ends to your week, check it against your household's allergens, and build the shopping list automatically.