Kansas City-Style Burnt Ends | Combi Steam Oven Recipes

Name: Kansas City-Style Burnt Ends | Combi Steam Oven Recipes
Total time: 315 min
Ingredients: 1 (3- to 5-lb) of brisket point; 2.5 Tbsp of Kansas City-style barbecue rub, such as Arthur Bryant’s Meat & Rib Rub (see note); 1 Tbsp of kosher salt; 1.5 tsp of freshly ground black pepper; 0.75 cup of Kansas City-style barbecue sauce, such as Meat Mitch Naked (see note); 0.25 cup of Mexican Sprite; 4 Tbsp of unsalted butter, sliced into thin pats; 2 Tbsp of brown sugar; 1 tsp of liquid smoke (optional; see note)

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Burnt ends are often regarded as the pinnacle of Kansas City barbecue. They’re sweet, salty, smoky, and when done properly, they literally melt in your mouth. T

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Ingredients

1 (3- to 5-lb) of brisket point
2.5 Tbsp of Kansas City-style barbecue rub, such as Arthur Bryant’s Meat & Rib Rub (see note)
1 Tbsp of kosher salt
1.5 tsp of freshly ground black pepper
0.75 cup of Kansas City-style barbecue sauce, such as Meat Mitch Naked (see note)
0.25 cup of Mexican Sprite
4 Tbsp of unsalted butter, sliced into thin pats
2 Tbsp of brown sugar
1 tsp of liquid smoke (optional; see note)