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Burnt Ends

Crispy, caramelized cubes of brisket point that deliver explosive flavor and texture.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 68 servings
Course: Main Dish
Cuisine: American Barbecue
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Meat and Rub
  • 4 to 5 pounds brisket point
  • 3 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon cayenne pepper
For the Sauce and Finishing
  • 1 cup BBQ sauce your favorite brand or homemade
  • 2 tablespoons beef butter
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • Wood chips: Oak or hickory soaked 30 minutes

Equipment

  • Smoker or offset smoker (charcoal or electric)
  • Meat thermometer (instant-read preferred)
  • Sharp boning knife
  • Aluminum foil pan or disposable pan
  • Tongs or BBQ fork
  • Cutting board
  • Spray bottle for spritzing
  • Butcher paper or heavy-duty foil
  • Heat-resistant gloves

Method
 

  1. Start your smoker 30 minutes before cooking, aiming for a steady temperature of 275°F.
  2. Trim excess surface fat from the brisket point, leaving about 1/4 inch.
  3. Cut the meat into 1 to 1.5 inch cubes.
  4. Mix rub ingredients in a bowl, massage generously over the brisket cubes.
  5. Arrange the rubbed brisket cubes on the smoker grates in a single layer.
  6. Smoke the meat for 2.5 hours at 275°F.
  7. Transfer the cubes to a foil pan and drizzle with BBQ sauce, beef butter, apple cider vinegar, and honey.
  8. Return the pan to the smoker for another hour, stirring halfway through.
  9. Check for doneness; the interior should reach 200 to 205°F and feel tender.

Notes

Serve as a standalone appetizer or main course, pairing with classic barbecue sides.