For all things Kansas City Bar-b-que.

The KCends Burnt Kitchen


1) Although you can make burnt ends from different cuts of meat, true burnt ends are made from the point of the brisket. Having the right cut of meat is essential. Go to a fantastic butcher like Bichelmeyer’s and get yourself a point.
2) Our instructions are for a smoker, but you can make burnt ends on all grilling apparatus.
3) Rub dry rub of your choice all over the point. A lot. Think more than you need everywhere.
4) Place on smoker on low heat at approximately 180-225 degrees.
5) Cook at that temperature for 5-8 hours depending on the size of the point. Cook until temperature reached an internal temperature of 165 degrees.
6) At 165 degrees, remove the meat, put a thin coat of barbecue sauce of your choice on the top, and wrap it in foil. Place back on grill and increase temperature 225-250 degrees. Cook until internal temperature is 195 degrees.
7) At 195 degrees, pull the meat off and cube into approximately one inch sized cubes. Place cubes in a foil pan. At this point, you may add additional barbecue sauce. Leave pan uncovered. Place on grill and increase temperature to 300 degrees. Cook until the internal temperature is approximately 210 degrees.
8) Remove and let rest for 5-10 minutes.
9) Eat your amazing KC style burnt ends.

We are passionate about barbecue and the great city of Kansas City, so we wanted to share that with others who might be like-minded. Check back often for new reviews. Or, if you have a recommendation about a new place or product to try or even a recipe for us to attempt, contact us.

Follow us @ Instagram