KC Brisket Burnt Ends
Thick-cut brisket seared and glazed with KC's signature molasses-forward rub and sauce, finished with a caramelized crust. Ready in 20 minutes on one pan — no 12-hour smoke required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat brisket dry with paper towels. Mix brown sugar, paprika, salt, and pepper; rub evenly all over.
Step 2
Heat oil in a large cast-iron skillet over medium-high until it shimmers, about 60 seconds.
Step 3
Sear brisket 3 minutes per side without moving—surface should be dark mahogany and crusty.
Step 4
Whisk together vinegar, molasses, and worcestershire. Pour over brisket, then cover and lower heat to medium.
Step 5
Braise 8–10 minutes, basting once halfway. Brisket is ready when edges are charred and meat is tender.
Step 6
Remove from heat. Let rest 2 minutes, then slice against the grain and serve with pan sauce spooned over.
Tools you’ll need
- 12-inch cast-iron skillet or heavy-bottomed large skillet
- paper towels
- measuring spoons
- whisk
- instant-read thermometer (optional but recommended)
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
