kansas city burnt ends
Prepare smoker for cooking, heating to 180 to 200 degrees F.
Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
1. Remove the thick ribs from the collard greens and kale; wash in several chnges of water. Chop coarsely. 2. Cut the Canadian bacon into chunks and put into a pot with the water and crushed red pepper flakes. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Remove the bacon from the pot. Mince 1/4 cup and set aside. 3. Stir the vegetable broth, sugar and vinegar into the pot. Add the greens, cover and let wilt, stirring. Simmer over medium-low heat, partially covered, about 50 minutes, until tender. 4. About 10 minutes before the end of the cooking time, stir in the minced Canadian bacon and pepper to taste. Add the salt only if necessary and serve. Note: Potlikker is best served with cornbread to sop up the juices.