Recipes / Kansas City Burnt Ends Plate
Beef BrisketPlateKansas CityServes 4
Kansas City Burnt Ends Plate
The Kansas City signature. Cubed point-cut brisket, double-smoked over hickory and glazed with a KC-style molasses sauce. Served with white bread and pickles, the way it should be.
What you need.
→ 2 lbs KCHP smoked beef brisket point, cubed into 1-inch pieces
→ 1 cup KC-style BBQ sauce (molasses-based)
→ 2 tbsp brown sugar
→ 1 tbsp apple cider vinegar
→ 4 slices soft white bread
→ Dill pickle chips, to serve
How it comes together.
1
Cube the brisket. Cut KCHP's smoked brisket point into 1-inch cubes. Keep the bark intact — it carries the flavor.
2
Glaze. Toss the cubes with BBQ sauce, brown sugar, and cider vinegar until every piece is evenly coated.
3
Second smoke. Spread the cubes in a single layer on a foil-lined sheet pan. Return to a 275°F smoker for 60–90 minutes, stirring every 30, until the glaze caramelizes and the edges crisp.
4
Rest and serve. Let the burnt ends rest 5 minutes. Plate with white bread and pickles.
Scaling for menu programs.
For QSR or c-store hot programs, the second-smoke step can be replaced with a 275°F convection bake — KCHP's smoked brisket point already carries the smoke profile from production. Hold in a steam table at 165°F for up to 4 hours. Retail tray-pack format available for refrigerated meal-solution programs.
