Ingredients:

  • 5-6 lbs Brisket Point (Deckle), trimmed
  • 3 Tbsp Kosher Salt (Fine Grain)
  • 3 Tbsp Coarse Black Pepper (16 Mesh)
  • 2 Tbsp Dark Brown Sugar (Packed)
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/4 cup Low Sodium Beef Stock
  • 2 Tbsp Sliced Unsalted Butter
  • 1 cup KC-style BBQ Sauce
  • 2 Tbsp Apple Cider Vinegar (for glaze)
  • 1 Tbsp Honey or Molasses

Instructions:

  1. Trim the Meat: Carefully trim excess hard fat from the brisket point, leaving a thin, even layer (about 3mm or 1/8 inch) across the surface.
  2. Apply the Rub: Thoroughly combine all rub ingredients (salt through cumin). Generously coat the entire surface of the brisket point, pressing firmly to ensure the rub adheres well.
  3. Rest: Allow the seasoned brisket to rest uncovered in the refrigerator for at least 2 hours, or ideally, overnight.
  4. Preheat the Smoker: Set the smoker temperature consistently to 225°F (107°C). Use oak, hickory, or mesquite wood for flavour.
  5. Initial Smoke: Place the brisket point fat-side up in the smoker. Insert the meat thermometer probe into the thickest part.
  6. Spritz: Begin spritzing the brisket with the apple cider vinegar mixture every 45–60 minutes, starting after the first 2 hours.
  7. Hit the Stall: Smoke until the internal temperature reaches 160–165°F (71–74°C). This is usually when the 'stall' occurs.
  8. Wrap the Brisket: Once the internal temperature hits 165°F (74°C), remove the brisket. Place it on a large sheet of butcher paper or heavy foil. Add the slices of butter and beef stock to the wrap. Seal tightly.
  9. Continue Cooking: Return the wrapped brisket to the smoker. Increase the temperature slightly to 250°F (121°C).
  10. Test for Tenderness: Continue cooking until the meat reaches an internal temperature of 200–205°F (93–96°C) and feels probe tender (like inserting into soft butter).
  11. Rest and Cube: Remove the brisket from the smoker. Let it rest, wrapped, for at least 30 minutes. Unwrap and slice the point into 1.5-inch (4 cm) cubes.
  12. Prepare Glaze: Combine the BBQ sauce, apple cider vinegar (for glaze), and honey/molasses in a medium bowl.
  13. Toss and Place: Toss the cubed burnt ends with enough glaze mixture to thoroughly coat them. Place the sauced cubes snugly into a foil pan or roasting dish.
  14. Final Caramelisation (The Burn): Return the pan to the smoker (or an oven set to 300°F / 150°C). Cook for another 45–60 minutes, stirring gently halfway through, until the sauce is deeply caramelised, tacky, and adhering tightly to the meat.
  15. Serve: Remove the burnt ends, rest for 10 minutes, and serve immediately.