Kansas City Style BBQ Burnt Ends

• 1.2 kg Beef brisket, point end preferred
• 60 g Brown sugar
• 2 tbsp Sweet paprika
• 1 tbsp Smoked paprika
• 2 tsp Ground Kashmiri chili
• 2 tsp Ground garlic
• 2 tsp Ground onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 240 ml Ketchup
• 2 tbsp Apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp Molasses

1. Heat the oven to 150°C (300°F). Pat the brisket dry and trim any very hard surface fat, leaving a thin layer for flavour.
2. In a bowl, mix the brown sugar, sweet paprika, smoked paprika, ground Kashmiri chili, ground garlic, ground onion, fine sea salt, and black pepper. Rub the mixture all over the brisket, pressing it on well.
3. Set the brisket in a roasting pan and roast for 3 hours, turning the pan once, until a skewer slides in with little resistance. If the surface looks like it is catching, loosely cover the top with foil for the remainder of the cook.
4. Lift the brisket onto a board and rest for 20 minutes so it firms up for clean slicing. Keep the oven on.
5. While the brisket rests, make the sauce: in a saucepan, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and molasses. Warm over low heat for 5 minutes, stirring, until smooth and glossy.
6. Cut the brisket into 3 cm cubes, discarding any large pockets of unrendered fat. Tip the cubes into a bowl, add about two-thirds of the sauce, and toss until well coated.
7. Spread the sauced cubes on a baking tray in a single layer. Bake for 35 minutes, turning once, until sticky, caramelised at the edges, and the sauce clings thickly.
8. Toss the burnt ends with the remaining sauce and bake for 7 minutes more to set the glaze. Serve hot, scraping up any sticky bits from the tray.

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