The recipe for these caramelized nuggets of seasoned beef originates in Kansas City, Missouri. The meat is both smoked and barbecued for optimal flavor. The recipe was invented when barbecue restaurants served lean, sliced brisket, with the crispy ends of the meat left behind. These were then served in sauce on bread at the end of each week.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
9 hours
Total Time
9 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 (6–8 lb) brisket point (called “deckle”)
- 2 tsp coarse salt
- 2 tsp coarse ground black pepper
- 2 tsp garlic powder
- 1 cup beef stock
- 1 cup barbecue sauce (kansas city-style recommended)
- ½ cup brown sugar
Directions
- Preheat an oak wood smoker to 225°F.
- Trim fat from the brisket point.
- Combine salt, pepper, and garlic powder in a small bowl, and sprinkle liberally all over the meat.
- Place seasoned brisket on smoker, close lid, and smoke for about 6–8 hours, or until internal temperature of meat reaches 165°F. Spray with beef stock every hour.
- Remove meat from smoker, wrap meat tightly in butcher paper, return meat to smoker, and continue the smoking process until the internal meat temperature reaches 195°F, about another 3 hours.
- Transfer meat to a cutting board, draining any liquid from the butcher paper into an aluminum pan.
- Cut the brisket into small cubes, about 1–2 inches thick.
- Put the cubes of meat into the aluminum pan.
- Add barbecue sauce and brown sugar. Toss well.
- Put uncovered pan of trimmed meat back into the smoker and close the lid.
- Smoke at 225°F, for another 1–2 hours, until burnt ends are caramelized on all sides and meat is tender.
- Remove meat from smoker and serve.
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