Ingredients:

  • 5–4 lbs Beef Brisket Point
  • 2 Tbsp Yellow Mustard (as binder)
  • 2 Tbsp Coarse Kosher Salt
  • 2 Tbsp Coarse Black Pepper (16-mesh grind)
  • 1/4 cup packed Dark Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Chili Powder
  • 1/2 tsp Cayenne Pepper (optional)
  • 1 cup Beef Broth or Stock (low sodium)
  • 1/4 cup Apple Cider Vinegar
  • 1 1/2 cups Your Favourite BBQ Sauce (KC style)
  • 1/4 cup Honey or Maple Syrup (optional)
  • 2 Tbsp unsalted Butter

Instructions:

  1. Trim the Brisket Point: Square off any excessively thin edges and trim the hard fat cap down to about 1/4 inch (6mm) thickness.
  2. Apply the Binder and Rub: Pat the brisket dry. Slather the entire cut with yellow mustard (this acts as a glue for the rub).
  3. Mix and Apply the Rub: Combine all dry rub ingredients (salt, pepper, sugar, paprika, powders, chili, cayenne). Apply the rub aggressively, ensuring a thick, even coating on all sides. Allow the brisket to sit at room temperature for 30 minutes while the smoker preheats.
  4. Preheat the Smoker: Set your smoker to a consistent temperature of 225°F (107°C). Use Hickory or Oak wood for smoke generation.
  5. The Initial Smoke: Place the brisket point directly on the grill grates, fat-side up. Smoke undisturbed until the internal temperature reaches 165°F (74°C). This usually takes 6–8 hours. The bark should be dark and set hard.
  6. The Cube: Remove the brisket point from the smoker. Let it rest briefly (10 minutes). Using a sharp knife, cut the point into 1-inch (2.5 cm) cubes.
  7. Prepare the Braise: Place the cubes into a disposable foil pan. Pour the beef broth and apple cider vinegar over the meat. Add the butter pieces.
  8. The Second Cook (Braise): Cover the foil pan tightly with foil or butcher paper. Return the covered pan to the smoker (still at 225°F / 107°C). Cook for approximately 1.5–2 hours, or until the cubes are fork-tender and register an internal temperature of about 205°F (96°C).
  9. The Glaze: Drain off any excess liquid from the pan (reserve a few tablespoons if desired). Pour the BBQ sauce and honey/maple syrup over the cubes. Gently toss to coat thoroughly.
  10. The Caramelisation (Burnt Ends Finish): Remove the lid/foil from the pan. Increase the smoker temperature slightly to 250°F (120°C). Cook for another 30–45 minutes, stirring once halfway through, until the sauce is thick, sticky, and caramelised onto the meat.
  11. Serve: Remove the pan from the smoker. Allow the Burnt Ends to cool slightly for 10–15 minutes before serving.