Burnt Ends Sliders

Instructions

1. Prepare the brisket
   Trim excess fat from the brisket point, leaving about ¼ inch fat cap. In a small bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Rub the spice mixture generously over all sides of the brisket.
2. Smoke the brisket
   Preheat smoker to 250°F (120°C). Place the brisket point fat side up on the smoker grates. Smoke for approximately 6 hours or until the internal temperature reaches 165°F (74°C). Spritz with apple juice every hour to maintain moisture.
3. Wrap and continue cooking
   Once the brisket reaches 165°F (74°C), remove it from the smoker. Place it in a disposable aluminum pan and pour ½ cup of BBQ sauce over it. Cover tightly with aluminum foil and return to the smoker. Continue cooking until the internal temperature reaches 195°F (90°C), approximately 2 more hours.
4. Create the burnt ends
   Remove the brisket from the smoker and let it rest for 15 minutes. Increase smoker temperature to 275°F (135°C). Remove the foil and cut the brisket into 1-inch cubes. Return the cubes to the aluminum pan, and add the remaining BBQ sauce and honey. Toss to coat evenly.
5. Finish the burnt ends
   Return the pan of cubed brisket to the smoker, uncovered, and cook for an additional 45-60 minutes, stirring occasionally until the sauce has thickened and the edges of the meat become slightly caramelized and crispy.
6. Prepare the slider buns
   Slice the slider buns in half horizontally. Brush the cut sides with melted butter. Place the buns cut side down on a hot griddle or in a pan until lightly toasted, about 1-2 minutes.
7. Assemble the sliders
   Place 2-3 burnt end cubes on the bottom half of each slider bun. Top with a small amount of coleslaw if desired. Add an extra drizzle of BBQ sauce. Place the top half of the bun on and secure with a toothpick if needed.