Beef Burnt Ends

Instructions

1. Prepare the brisket
   Trim the brisket point to leave about 1/4-inch fat cap. In a small bowl, mix the yellow mustard and Worcestershire sauce. Rub this mixture all over the brisket to create a sticky base for the dry rub.
2. Season and rest
   In a separate bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Generously coat the mustard-covered brisket with this dry rub on all sides. Let the seasoned brisket rest at room temperature for 30 minutes while you prepare your smoker.
3. Smoke the brisket
   Preheat your smoker to 250°F (121°C) using your preferred wood (hickory or oak works best). Place the brisket fat side up on the smoker grates and smoke until the internal temperature reaches 165°F (74°C), approximately 5-6 hours. Spritz with beef broth every hour to keep the meat moist.
4. Wrap and continue cooking
   Once the brisket reaches 165°F, remove it from the smoker. Place it on a large sheet of heavy-duty aluminum foil, add 1/2 cup of beef broth, and wrap tightly. Return to the smoker and continue cooking until the internal temperature reaches 195°F (90°C), about 1-2 more hours.
5. Create the burnt ends
   Remove the brisket from the smoker and carefully unwrap. Cut the brisket into 1-inch cubes and place them in a disposable aluminum pan. Mix 1 cup of BBQ sauce with honey and pour over the cubes, gently tossing to coat. Dot the top with butter cubes.
6. Final caramelization
   Return the pan of cubed brisket to the smoker, uncovered, and continue cooking for another 1-1.5 hours until the sauce has thickened and the edges of the meat have caramelized and darkened. Stir gently halfway through to ensure even glazing.
7. Rest and serve
   Remove the burnt ends from the smoker and let them rest for 10-15 minutes. Drizzle with the remaining 1/2 cup of BBQ sauce just before serving. Serve hot with your favorite BBQ sides like coleslaw, baked beans, or cornbread.