Kansas City-Style Burnt Ends | Reynolds Brands
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.
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 www.reynoldskitchens.com.
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
More Like This
Kansas City-Style Burnt Ends | Reynolds Brands
reynoldsbrands.com
Burnt Ends with Kansas Barbecue Sauce Recipe - Great British Chefs
greatbritishchefs.com
Kansas City Burnt End Sandwich | Reynolds Brands
reynoldsbrands.com
KC Brisket Burnt Ends - Lettuce Entertain You
lettuce.com
Kansas City-Style Burnt Ends | Combi Steam Oven Recipes
oven.anovaculinary.com
KC Brisket Burnt Ends - Lettuce Entertain You
27.129.117.34.bc.googleusercontent.com
Kansas-City Burnt Ends | Cooking Professionally
cookingprofessionally.com
Kansas City Burnt Ends Recipe
today.com