BBQ Beef Burnt Ends

The prized chunks of point-cut brisket re-smoked in BBQ sauce. BBQ candy.

Ingredients

• 6-8 lb brisket point (or full packer, point separated)
• Rub: 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp salt, 1 tsp cayenne
• 1 cup BBQ sauce (Kansas City style, sweet)
• 2 tbsp butter
• 2 tbsp honey
• Apple juice for spritzing

Directions

1. Apply rub to brisket point. Smoke at 250°F for 5-6 hours until 195°F internal and probe-tender.

Cut into 1.5-inch cubes.

1. Place cubes in a foil pan. Toss with BBQ sauce, butter, and honey.
2. Cover pan tightly with foil. Return to smoker for 1.5-2 more hours.
3. Uncover for 30 min at end to caramelize.
4. Serve immediately — these go fast.

Notes

Burnt ends are made from the point of the brisket which has more intramuscular fat than the flat, making them ideal for the long cook time. They should be fall-apart tender.