Burnt Ends

This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.

Burnt Ends
This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution.
Yield: serves 10-12

For the Rub

  • 1 cup light brown sugar
  • 12 cup paprika
  • 3 tbsp. kosher salt
  • 3 tbsp. ground black pepper
  • 2 tbsp. chili powder
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 1 tsp. cayenne
  • 1 (4-lb.) flat-cut beef brisket

For the Sauce

  • 2 14 cups ketchup
  • 23 cup apple cider vinegar
  • 6 tbsp. sugar
  • 1 12 tbsp. kosher salt
  • 2 tsp. celery seeds
  • 2 tsp. ground cumin
  • 2 tsp. cayenne
  • 2 tsp. garlic powder
  • 12 tsp. fresh lemon juice

Instructions

  1. Make the rub: Mix the sugar, paprika, salt, pepper, chili, garlic, and onion powders, and cayenne in a bowl. Rub the brisket all over with the spice mixture. Let sit at room temperature for 1 hour.
  2. Meanwhile, make the sauce: In a bowl, whisk together ketchup, vinegar, sugar, salt, celery, cumin, cayenne, garlic powder, lemon juice, and 2 cups water; set aside.
  3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place brisket, fat side up, on grill grate. Maintaining a temperature of 225°–250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, until a thermometer inserted in the thickest portion reads 190°, 4–6 hours. Let rest for 10 minutes.
  4. Cut brisket into 12″ cubes; divide between two 9″ × 13″ aluminum pans, and pour half the sauce over each. Place pans on grill; cook, uncovered, until glazed and thick, about 1 12 hours.