Learn the secrets to perfect Kansas City BBQ with Chef Tom's KC Brisket and Burnt Ends recipe. Tom will show you how to separate the point and flat muscles and inject then foil boat the lean meat, so that you can achieve an amazing tender, juicy, and flavorful brisket every time.
Kansas City Brisket & Burnt Ends
Rated 4.2 stars by 9 users
10 hours 20 minutes
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Kansas City Style Brisket Slices & Burnt Ends! From separating the point and flat muscles (for maximum bark & smoke on your burnt ends), to injecting and foil boating the lean meat, Chef Tom shares all of his secrets!
Creekstone Farms Whole Prime Brisket
- 1 cup beef stock or water
- 1 tbsp roasted beef base concentrate
- 1 tbsp Cattleman’s Grill Butcher House Brine
- Yoder Smokers Beef Rub
- Plowboys BBQ Bovine Bold Beef Seasoning
- Plowboys BBQ KC Crossroads BBQ Sauce
- Smoke on Wheels KC Bootleg Bourbon Barbecue Sauce
- Preheat your Yoder Smokers YS640s to 190ºF, set up for smoking with pecan and cherry pellets.
- Separate the two muscles that make up the whole brisket, slicing in the fat that separates the flat from the point muscle. Trim both muscles, removing excessive and hard fat and leaving about 1/4” fat cap over the top.
- Combine the ingredients for the injection in a marinade shaker and shake well. Load into a pistol grip injector and inject the flat (lean muscle) in a grid pattern. Pump the injection into the meat until it begins to come back out, then move to a new spot a couple of inches away.
- Wipe of excess liquid from the surface of the flat. Season with Plowboys BBQ Bovine Bold Beef Seasoning then Yoder Smokers Beef Rub.
- Use some of the excess liquid from the injection as a binder for the point (fatty) muscle, spreading a thin layer over al surfaces. Season with Plowboys BBQ Bovine Bold Beef Seasoning then Yoder Smokers Beef Rub. Note: No need to inject the point meat. It has lots of intramuscular fat that keeps the meat plenty juicy.
- When the rub appears wet on the surface, transfer both cuts of meat to the second shelf of the smoker. Smoke overnight at 190ºF, about 10 hours. In the morning, increase the grill temperature to 250ºF and keep smoking the brisket until the internal temperature comes up to about 165ºF-175ºF and a dark colored bark is formed on the surface of the meat.
- Wrap the point fully and tightly in two sheets of heavy duty foil. Return to the grill.
- Place the flat muscle on top of two sheets of foil fat side up, and roll up the edges of the foil around the sides of the meat, covering the sides but leaving the top open and exposed. This “foil boat” method will allow the meat to braise in its own juices and rendered fat and the fat cap on top to render and keep a crisp bark.
- Cook both cuts until very tender and offering little resistance when probed with an instant read thermometer. The internal temperature will be in the 205ºF-210ºF range. Remove from the smoker and rest in a cooler or Cambro for at least one hour.
- Slice the burnt ends into 1”-1.5” cubes. Toss in Smoke on Wheels KC Bootleg Bourbon Barbecue Sauce. Return to the foil, leaving the top of the foil pack open. Transfer back to the smoker. Cook until the sauce is tacky on the surface, about 20-30 minutes.
- Slice the flat muscle across the grain 1/4” thick. Brush the tops of the slices with Plowboys BBQ KC Crossroads BBQ Sauce and serve with more sauce on the side.
- Serving Size
- 4.65 oz
- per serving
- 6.8 grams
- 84 grams
- 100.1 grams
- 538 milligrams