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 1/2 Tbsp of Kansas City-style barbecue rub, such as Arthur Bryant’s Meat & Rib Rub (see note); 1 Tbsp of kosher salt; 1 1/2 tsp of freshly ground black pepper; 3/4 cup of Kansas City-style barbecue sauce, such as Meat Mitch Naked (see note); 1/4 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)

oven.anovaculinary.com

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

View full recipe on oven.anovaculinary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oven.anovaculinary.com.

Share this recipe:

Ingredients

1 (3- to 5-lb) of brisket point
2 1/2 Tbsp of Kansas City-style barbecue rub, such as Arthur Bryant’s Meat & Rib Rub (see note)
1 Tbsp of kosher salt
1 1/2 tsp of freshly ground black pepper
3/4 cup of Kansas City-style barbecue sauce, such as Meat Mitch Naked (see note)
1/4 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)