Check out my brief notes on Fiorella’s Jack Stack below the photos.
Here are my brief notes for the smoky, tender beef “burnt” ends that my family had in 2011 at Fiorella’s Jack Stack in Kansas City:
- Smoky-Great wood-smoked flavor. Notice the pink smoke ring on the meat.
- Tender-Easily pulled apart. Succulent, not dry.
- Bark-They had a savory, crusty exterior, which provided a nice contrast in texture with the tender, juicy interior.
- “Beefy”-these beef brisket “burnt” ends actually tasted like beef, not soy sauce, or pineapple juice, or some other marinade.
- Sauce-the sauce was a nice balance of savory, sweet, salty, tangy and spicy. As with other KC bbq sauces I had, this one was quite tomato-y. All of which complimented the meat. I liked that it was served separately so that I could control the sauce-to-meat ratio, without covering up that smoky beef flavor with sauce.