KC Burnt Ends

Step 1

Set the oven to 325°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Place the brisket flat on a cutting board and slice it against the grain into 1.5-inch cubes, cutting straight down through the meat as if dividing a loaf of bread into chunks.

Step 3

Spread the brisket cubes in a single layer on a large sheet pan, leaving 1 inch of space between each piece so air can circulate around them.

Step 4

Roast the brisket at 325°F for 20 minutes without stirring, until the surface begins to darken and look slightly dried out at the edges.

Step 5

Remove the pan from the oven and carefully pour off any liquid that has pooled at the bottom of the pan.

Step 6

In a small bowl, whisk together the brown sugar, ketchup, apple cider vinegar, and Worcestershire sauce until smooth and no lumps of sugar remain.

Step 7

Pour the glaze over the brisket cubes and stir gently with a spoon until every piece is coated, about 30 seconds.

Step 8

Return the pan to the oven and increase the temperature to 425°F, then roast for 12 more minutes until the glaze darkens to deep brown and the edges look charred and caramelized.

Step 9

Remove the pan from the oven and taste one piece; sprinkle salt and pepper over the entire batch to your liking, then stir gently to combine.

Step 10

Let the burnt ends rest in the pan for 2 minutes so the glaze sets slightly, then transfer to a serving platter or bowl using a spoon.