Kansas City Burnt Ends

Directions

1. Preheat a smoker or oven to 225°F. Cover the brisket generously with salt, freshly ground pepper, and garlic powder.

2. Smoke/cook the brisket, fat side down, in the smoker or oven for 4-5 hours, or until the internal temperature reaches 190°F.

3. Make the burnt end rub: in a large bowl, combine the sugar, brown sugar, and paprika. Set aside.

4. Remove the brisket from the smoker/oven and increase the heat to 250°F. Cut the smoked brisket into 1-1.5 inch cubes. Toss the brisket cubes in the burnt end rub, making sure each piece is coated.

5. Place the coated brisket cubes into a snug fitting casserole dish.Pour equal parts Bachan’s Hot and Spicy Barbecue Sauce and beef stock over the brisket cubes, making sure the cubes are just about covered by liquid.

6. Place the dish in the smoker or oven and continue to cook, uncovered, for another 2 hours, checking to make sure the burnt ends stay moist. At the end of 2 hours, the burnt ends should be well caramelized and the sauce should be reduced and sticky.

7. Enjoy with thick cut white bread and sliced sweet pickles!