Brisket Burnt Ends

Brisket burnt ends are Kansas City-style cubes of tender, deliciously caramelized beef smoked low and slow with your favorite BBQ dry rub.

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Ingredients
1 6-8 pound brisket point/deckle (See Note 1)
1/4 cup favorite BBQ Rub (See Note 2)
1 cup beef stock
1/4 cup butter
1/4 cup brown sugar
3 tbs honey
3 tsp Tabasco or hot sauce of choice

Instructions
Preheat your smoker to 225°F using oak and or cherry wood.

Trim the brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness (See Note 1).

Season the brisket point on all sides with your favorite Dry Rub. Insert a meat thermometer in the thickest part of the brisket point.

Place the dry rubbed brisket point in your smoker, close lid, and smoke until the internal temperature of the meat reaches 165°F (typically 6-8 hours, depending on the size and thickness of your meat). Spritz with the beef stock every hour during this initial smoke phase.

When brisket reaches 165°F, wrap tightly in butcher paper and return to the smoker (leaving meat thermometer in still). Smoke until the internal temperature reaches 195°F (typically about 3 hours).

Place the butter, brown sugar, honey, and Tabasco in a saucepan. Cook for several minutes and the mixture is bubbling.

Remove brisket point from smoker and butcher paper. Cut into 1-inch cubes. Transfer the cubes to an aluminum pan and pour the brown sugar mixture on top, tossing to coat.

Place the uncovered pan back in the smoker and close the lid. Continue smoking at 225°F for 1-2 more hours. The burnt ends will be coated with the sauce and exterior should be caramelized on all sides.

Serve as is or with traditional white bread and other BBQ sides.

Notes
1. If starting with a whole brisket, separate the point from the flat by running a sharp knife through the vein of hard white fat between the two muscles.

2. All Purpose BBQ Dry Rub, Kansas City Style Dry Rub or your favorite dry rub.

For Smaller brisket point/deckle:
2.5-3 lb point/deckle dry rubbed = 3.5 hours to reach 165°F
Wrapped and back in until 195°F = 1:30PM - 3:15PM
Sauced in foil pan back in smoker for one hour and serve.

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