Savor the ultimate umami indulgence - these smoky, caramelized nuggets of brisket are utterly addictive. With just brisket, wood smoke, BBQ sauce, and brown sugar, you'll create an irresistibly meaty, sweet, and crispy appetizer or snack that'll leave you craving more.
1/2cupbrown sugar(honey or maple syrup can also be used)
Kosher salt
Instructions
Season the brisket with salt and pepper at least 45 minutes prior to cooking and let it sit out while you prep the smoker.
Preheat your smoker to 250° F, using your preferred wood for smoke (I like oak or pecan for brisket).
Smoke the brisket point (with a probe thermometer inserted into the thickest part) until the bark is formed and the internal temperature reaches 165° F, about 3 to 4 hours depending on the thickness of the meat.
Pull the brisket point off the smoker and tightly wrap it with butcher paper or aluminum foil. Be sure to re-insert the thermometer probe into the thickest area.
Place back in the smoker and continue to cook until the internal temperature reaches 185° F. About 2 to 3 more hours.
Remove from the smoker and rest for 30 minutes.
Make the burnt ends sauce in the aluminum pan. Whisk all the ingredients to combine.
Unwrap the brisket and slice it into bite-size 3/4" to 1" cubes and add them to the pan with the sauce. Discard any cubes that are only internal fat.
Increase smoker temperature to 275° F.
Add the cubed brisket to the pan with the sauce and toss to fully combine.
Place the pan in the smoker for about 1 to 2 hours, stirring every 15 minutes or so, until the sauce is thickened and the burnt ends are caramelized. They will be tender when they reach 203 to 210° F internal. Spot-check with a probe thermometer and carefully taste for texture and flavor.