Turmeric Free 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
Maille Dijon Originale Traditional Dijon Mustard No Added Sulfites 7.5 oz Annie's Natural Organic Dijon Mustard Bornier Mustard Dijon - 7.4 Oz Roland Foods Mustard, Dijon, Extra Strong Suzie's Organic Dijon Mustard
See all
Chef's tip
Use the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed.

For the dry rub

3 tbsp dark brown sugar
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
2 tbsp unsalted butter
1 tbsp worcestershire sauce
1 tbsp yellow mustard
Chef's tip
Use the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed.
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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