Smoked Brisket Burnt Ends

Ingredients

• 1 whole beef brisket point (6-8 lbs), trimmed
• 3 tbsp coarse black pepper
• 2 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup brown sugar, divided
• 1 cup barbecue sauce
• 4 tbsp unsalted butter, cubed
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1/4 cup beef broth
• Oak or hickory wood chunks for smoking

Instructions

1. Combine black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, and 2 tablespoons of brown sugar in a bowl to create the rub. Apply generously to all sides of the brisket point, pressing to adhere. Let rest at room temperature for 30 minutes while preparing the smoker.
2. Preheat smoker to 250°F using oak or hickory wood. Place the brisket point fat-side up on the grate and smoke for 6 hours, or until the internal temperature reaches 165°F and a dark bark has formed. Spritz with apple cider vinegar every 90 minutes after the first 3 hours.
3. Remove the brisket from the smoker and cut into 1.5-inch cubes, trimming away any hard fat. Place the cubes in a disposable aluminum pan.
4. In a bowl, whisk together the remaining brown sugar, barbecue sauce, honey, and beef broth. Pour the mixture over the cubed brisket and toss to coat evenly. Scatter the butter cubes on top.
5. Return the pan to the smoker uncovered and cook for an additional 2-3 hours at 275°F, stirring every 45 minutes. The burnt ends are done when the sauce has thickened into a sticky glaze, the edges are caramelized, and the meat is probe-tender with an internal temperature of 200-205°F.
6. Remove from the smoker and let rest for 10 minutes. Toss gently once more in the glaze before serving.