How to Make Kansas City Style Burnt Ends at Home
Kansas City Style Burnt Ends, often referred to as “meat candy,” are a true BBQ delicacy that originated in Kansas City, Missouri. These delicious morsels are made from the point end of a smoked brisket, which is then cut into cubes, re-seasoned, and smoked again until they are caramelized and bursting with flavor. Making these at home may seem intimidating, but with the right ingredients and technique, you can impress your guests with this tasty treat.
Start by smoking a whole brisket until it reaches an internal temperature of around 195°F. Once the brisket is done, separate the point from the flat and trim off any excess fat. Cut the point into 1-inch cubes and place them in a disposable aluminum pan. To add flavor, toss the cubes with additional dry rub seasoning and a bit of sauce if desired. Place the pan back in the smoker or on your grill at 250°F for another 1-2 hours, or until the cubes have a nice bark and are sticky and caramelized.
The result is a bite-sized piece of heaven with a perfect balance of smoky, sweet, and savory flavors. The exterior has a slight crunch while the inside remains tender and juicy. Kansas City Style Burnt Ends can be served as an appetizer or as a main dish alongside your favorite BBQ sides. Just be sure to make plenty, as these tasty morsels are sure to disappear quickly!