Smoked Brisket Burnt Ends

Ingredients

• •5 lb brisket point (separated from flat)
• •1/4 cup yellow mustard (binder)
• •1/4 cup coarse black pepper
• •1/4 cup kosher salt
• •2 tbsp granulated garlic
• •1 cup BBQ sauce
• •1/2 cup brown sugar
• •4 tbsp unsalted butter

Instructions

1. 1

   Trim brisket point to leave 1/4-inch fat cap. Coat with mustard, then rub with salt, pepper, and garlic.

2. 2

   Smoke at 250°F over post oak or hickory until internal temp hits 195°F (about 8 hours).

3. 3

   Rest 30 minutes, then cube into 1-inch pieces.

4. 4

   Toss cubes with BBQ sauce, brown sugar, and pats of butter in a foil pan.

5. 5

   Return to smoker uncovered for 90 minutes until glazed and tacky.

6. 6

   Serve hot with pickles and white bread.