Kansas City-Style Burnt Ends with Tangy Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Cubed smoked brisket burnt ends glazed with a sticky, tangy barbecue sauce, a classic Kansas City barbecue specialty. This American-inspired beef recipe, ready in about 165 minutes, pairs smoked beef brisket point, kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 4 American cuisine 550 cal/serving

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Ingredients

2 lbs smoked beef brisket point
1 tbsp kosher salt
1 tbsp coarse black pepper
1/4 cup brown sugar
1 cup Kansas City-style BBQ sauce
2 tbsp honey
1 tbsp apple cider vinegar
2 tbsp butter

Instructions

Step 1: Preheat your smoker to 275°F. Trim excess fat from 2 lbs smoked beef brisket point and cut into 1-inch cubes. Season the cubes evenly with 1 tbsp kosher salt and 1 tbsp coarse black pepper.
Step 2: Place the brisket cubes in a disposable aluminum pan and smoke for 1 hour at 275°F to warm and develop smoke flavor.
Step 3: In a bowl, mix 1 cup Kansas City-style BBQ sauce, 1/4 cup brown sugar, 2 tbsp honey, 1 tbsp apple cider vinegar, and 2 tbsp melted butter until smooth.
Step 4: Remove the brisket cubes from the smoker and toss them thoroughly in the prepared sauce. Return the sauced cubes to the aluminum pan.
Step 5: Cover the pan tightly with foil and place back in the smoker for 1 to 1.5 hours until the sauce is sticky and caramelized, and the edges of the cubes are darkened and crispy.
Step 6: Remove from the smoker and let rest for 10 minutes before serving these smoky, sweet burnt ends hot.