Low Sugar Kansas City Burnt Ends

Total time9 hr 30 min

Prep time30 min

Cook time1 hr

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Ingredients

6 servings

For the brisket

5 lb beef brisket point (the deckle/fatty end), trimmed to ¼-inch fat cap
2 tbsp yellow mustard
French's Classic Yellow Mustard French's Classic Yellow Mustard - 8 Oz Heinz Yellow Mustard - 14 Oz Heinz Yellow Mustard Heinz Yellow Mustard - 8 Oz
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For the dry rub

3 tbsp dark brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp kosher salt
1 tbsp coarsely ground black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper

For the sauce

1 cup ketchup
½ cup apple cider vinegar
¼ cup dark brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp unsalted butter
1 tbsp worcestershire sauce
1 tbsp yellow mustard
1 tsp smoked paprika
½ tsp garlic powder
½ tsp black pepper

Instructions

1
Coat the brisket point all over with the yellow mustard in a thin, even layer — this acts as a binder for the rub. Combine all dry rub ingredients in a small bowl, then press the rub firmly onto every surface of the brisket. Wrap loosely in plastic wrap and refrigerate for at least 4 hours, or overnight.
2
Prepare your smoker for indirect cooking at 250°F (121°C) using oak or hickory wood. Remove the brisket from the refrigerator 30 minutes before smoking.

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