Burnt End Melt Sandwich Recipes
KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
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- Trim your brisket point so that only ¼ inch of fat remains across the fat cap on top. Flip the brisket point over and trim off any excess fat or stringy connective tissue on the bottom.
- Season all sides of the brisket. You don’t want the rub caked on, but you want to evenly cover all the surfaces of the brisket. Press the seasoning into the meat with your fingers.
- Smoke the brisket. Place your seasoned brisket on your smoker, close the lid and smoke for about 5-6 hours. This step may take a little more or less time depending on your smoker and the thickness of your brisket point. You will want to use an internal thermometer stuck in the thickest part of the meat to watch your temperature. The meat will slowly rise in temperature until about 145 degrees F, and then it will slow way down. This is called “the stall” and is totally normal. Let your brisket continue to smoke until it reaches 165 degrees internal temperature.
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