Kansas City Burnt End Sandwich
Learn how to make authentic Kansas City burnt end sandwiches with tender smoked brisket, sweet BBQ sauce, and the perfect caramelized finish on the grill.
Frequently asked questions
＋ − Can I use chuck roast instead of brisket point?
While brisket point is traditional and has the perfect fat content, you can substitute well-smoked chuck roast cut into cubes. The texture will be slightly different but still delicious.
＋ − What if I don't have a grill?
You can make this in your oven at 350°F. Use a covered baking dish instead of foil boats and bake for 25-30 minutes until caramelized.
＋ − How do I know when the burnt ends are ready?
Look for a deep, caramelized exterior that appears almost burnt but not actually charred. The sauce should be thick and sticky, coating the meat beautifully.
＋ − Can I make burnt ends without pre-smoked brisket?
This recipe specifically uses already-smoked brisket point. To start from raw meat, you d need to smoke the brisket for 12-14 hours first, then follow this recipe for the burnt end finishing process.
Kansas City Burnt End Sandwich
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Fire up your grill and preheat it to medium heat. This moderate temperature will give us the perfect balance of caramelization without burning.
- 2
Take two 2-foot pieces of heavy duty aluminum foil and shape them into large bowl-like containers with 2-inch high sides. Place these foil boats directly on the grill grates.
- 3
Add your cubed brisket point pieces to the foil boats, then pour in the beef broth and BBQ sauce. Mix everything together until the meat is well coated with the sauce mixture.
- 4
Close the grill lid and cook for 30 minutes, allowing the meat to caramelize and develop that signature burnt end appearance. The edges should look deeply browned and slightly charred.
- 5
Pile the hot, caramelized burnt ends onto hamburger buns and serve immediately while they're at their most tender and flavorful.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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