The guy that owns it is a pro. Their brisket chili is ****ing fire, isn't it? My God. I may have to take a trip up there in the morning. I've got a craving all of a sudden. I agree with you though on the S Campbell location. It's far more convenient for me anyways, and the food is fresh. I think sell it until it runs out is a great idea.

Haven't tried the chili, I always just buy brisket and/or burnt ends by the pound but I will try some when it gets colder outside.

In order to run a BBQ joint that never runs out around this area there's going to be some reheating of meat the next day. That's why I'm 99% sure the S Campbell location will still be better.

Burnt end, like meat candy. I guess i will pull a brisket out of the freezer. You ****ers and your food threads and posts. Damn you

Nice post! Gives those of us outside of KC and not BBQ cooks a good lesson and background on Burnt Ends.

The first time I had them they were too greasy at a place here in the DMV. Jack Stacks were pretty good. A place called Willard's BBQ does them pretty good here in Chantilly VA.

why ask why,
take it dry

**** Jack Stack and their cubed brisket.

When we BBQ at home i can't hide my ends from my kids. Its crazy

Even when i am slicing i have 3 or 4 hands reaching in for the pieces with nice bark.

My understanding is the downtown location will be open in the later part of the day, but not when the Campbell location is open.

Remember, their winning business formula was, "Stay open til you run out, which is going to be earlier than you think." This created a huge demand (the Q is top notch too, of course)

They said they didn't want their stores in competition with each other. That's just multiple-location-speak for, "High demand for our product is goooood for business and we shant purposefully lower it."

Dang good BBQ!

ordered me a brisket for next week. i dont smoke beef often. so if anyone wants to add their beef 'rub' recipe i may take a looksee.

i will be smoking it with briquettes and cherry, peach wood.

not worried about number of people per serving, but what would be a good weight for a brisket. i ordered a 3 kilo, but i think that will be too small?

bb's lawnside and bbq always have good ends.

Not defending Jack Stack, I dont care for their overpriced menu at all but all restaurants serve "cubed brisket" as burnt ends. Its the only way to meet the demand.

**** anyone who does that. Especially Jack Stack, since that's the only place I've been served fake burnt ends.

Agreed. Totally try that chili. When you see how much it costs you're going to doubt yourself, buy it! There's no beans. It's all brisket, and it's easily over a pound for the large. It is ****ing no less than amazing!!!

I am a jealous man. Teach me your ways!

Woodyard