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
- 1.5 lb beef brisket, thick-cut (about 1.5 inches)
- 3 tbsp brown sugar
- 2 tsp smoked paprika
- 3 tbsp apple cider vinegar
- 2 tbsp molasses
- 1 tbsp worcestershire sauce
Instructions
- 1
Pat brisket dry with paper towels. Mix brown sugar, paprika, salt, and pepper; rub evenly all over.
- 2
Heat oil in a large cast-iron skillet over medium-high until it shimmers, about 60 seconds.
- 3
Sear brisket 3 minutes per side without moving—surface should be dark mahogany and crusty.
- 4
Whisk together vinegar, molasses, and worcestershire. Pour over brisket, then cover and lower heat to medium.
- 5
Braise 8–10 minutes, basting once halfway. Brisket is ready when edges are charred and meat is tender.
- 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
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
