Kansas City-Style Burnt Ends
Burnt ends are made from the brisket point, which is the fattier section of the whole brisket, and is separated from the more commonly used brisket flat.
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Ingredients
- 1 brisket point, 3 to 4 pounds with hard fat trimmed
- oak wood for smoking
- 2 tablespoons fresh thyme for garnishing
- Reynolds Wrap® Non-Stick Foil
- 1 cup ketchup
- 1 can (6 oz.) tomato paste
- 1/2 cup dark brown sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons worcestershire sauce
- 2 tablespoons molasses
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/4 cup kosher salt
- 1/4 cup black pepper
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