Ingredients:

  • 1 whole Beef Brisket Point (4–5 lbs / 1.8–2.3 kg)
  • 1/4 cup Kosher Salt (Coarse grain preferred)
  • 1/4 cup Coarse Black Pepper (Freshly ground)
  • 2 Tbsp Brown Sugar (Packed)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Granulated Garlic Powder
  • 1 tsp Cayenne Pepper (Optional, for heat)
  • 1 cup Premium BBQ Sauce (Kansas City style)
  • 1/4 cup Beef Broth (Low sodium)
  • 2 Tbsp Unsalted Butter (Cut into small cubes)
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Prep the Brisket: Trim any excessively hard fat from the point, leaving a layer of about 1/4 inch (6 mm) fat cap.
  2. Apply the Rub: Thoroughly mix all dry rub ingredients (Salt, Pepper, Brown Sugar, Paprika, Garlic Powder, Cayenne). Generously coat all surfaces of the brisket point. Press the rub firmly into the meat.
  3. Set Up the Smoker: Preheat your smoker to a consistent 225°F (107°C). Use wood such as oak, hickory, or mesquite.
  4. Initial Smoke: Place the brisket, fat side up, in the smoker. Smoke uncovered for 4–5 hours, spritzing lightly with a 50/50 beef broth/water mix every hour after the third hour.
  5. Check for Stall and Wrap: Once the internal temperature reaches 165–170°F (74–77°C), remove the brisket. Wrap it tightly in butcher paper or heavy-duty foil with a splash of beef broth. This helps push through the temperature 'stall'.
  6. Continue Cooking: Return the wrapped brisket to the smoker (or an oven set to 250°F / 120°C). Cook until the meat is probe-tender, usually between 200–205°F (93–96°C).
  7. Rest: Remove the wrapped brisket and place it in a cooler, or wrap it in a towel, for at least 60 minutes to allow juices to redistribute.
  8. Cube the Meat: Unwrap the rested brisket point. Slice the meat into generous 1 to 1.5-inch (2.5–4 cm) cubes. Place the cubes in a deep foil pan.
  9. Prepare the Glaze: In a small saucepan, gently warm the BBQ sauce, beef broth, honey or maple syrup, Worcestershire, and cubed butter until the butter is melted.
  10. Toss and Coat: Pour about 3/4 of the warmed glaze over the brisket cubes. Gently toss until every cube is well coated. Reserve the remaining glaze.
  11. The Second Smoke/Bake: Place the uncovered pan of sauced burnt ends back into the smoker (or oven) at 275°F (135°C). Cook for 60–90 minutes.
  12. Final Toss and Serve: After 60 minutes, check for a sticky, dark mahogany colour. If they look dry, toss them with the remaining reserved glaze during the last 10 minutes of cooking. Serve hot.