SMOKED BEEF BRISKET
with BARBEQUE SAUCE
Bite-sized morsels of barbecue heaven smothered in sticky barbecue sauce. Wood smoked then sous vide slow cooked for 10 hours. Devilishly good.
Fully Cooked. Just REHeat & Serve.
From waste to taste
A KANSAS city tradition
A Kansas City tradition, burnt ends have gone from waste to the ultimate in taste. Originally, the ends of the brisket were trimmed and discarded after smoking, until one pitmaster started feeding them to people standing in line at their restaurant. In the 1950s, burnt ends moved from a crowd teaser to crowd pleaser – and became a staple on barbecue menus across America. Heat these up & taste a bit of barbecue tradition.