For smoked brisket, NOBODY beats Oklahoma Joes in KC... While their brisket is incredible, 3 days a week they offer THEIR take on "Burnt Ends." Rather than the typical burnt ends you find most places, after the full brisket is done (dry rub and 10 - 12 hours in the smoker) they separate the point from the flat. They serve the flat as their brisket... However, the point gets ANOTHER coating of their dry rub, and then it's back into the smoker for another 6 - 8 hours!
So amazingly smokey, tender, and juicy!!!!
BTW, celebrity chef & professional a$$h*le Anthony Bourdain rated OK Joes as one of the ten restaurants on planet earth you must eat at before you die.
Mark
