Traditionally, Kansas City uses a low-and-slow method of smoking the meat in addition to just stewing it in the sauce. It also favors using hickory wood for smoking and continual watering or layering of the sauce while cooking to form a glaze; with burnt ends this step is necessary to create the "bark" or charred outer layer of the brisket.
tRaditiOnAlly, kansaS citY uSeS A low-AnD-Slow MEthOd Of smoking The meaT in addiTiON To just STEwing it iN ThE sAucE. it alsO favorS using hickOrY wood FOR SMoKing and continual WATEriNg oR LayeriNG Of the sauce whILe coOkiNg to FORm a GlAze; wITh burNt ends tHis stEP iS NecesSaRY to create ThE "BaRk" or charRed outeR LayER Of thE briSket.