– Brisket Point (aka Deckle) – A Basic Rub - Kosher salt and coarse black pepper. Feel free to add any other spices like granulated garlic, onion, smoked paprika or other chili powders. – Butter – BBQ Sauce – Dark Brown Sugar
Place the brisket in the smoker (with a probe thermometer inserted into the thickest part). Wrap when it reaches 165° F internal and continue to cook until it reaches 185° F to 190° F.
Make the burnt ends sauce in the aluminum pan while the brisket rests. Stir all the ingredients to combine.
Unwrap the brisket and slice it into bite-size ¾" to 1" cubes and add them to the pan with the sauce and stir to fully combine.
Increase smoker temperature to 275° F. Place the pan in the smoker and continue to cook for about 1 to 2 hours, stirring every 15 minutes or so, until the sauce is thickened and the burnt ends are caramelized. The temperature of the burnt ends should reach 203 to 210° F
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