Kansas City Burnt Ends

Ingredients

Difficulty: Hard

• 1 brisket point (about 2.5kg)
• 3 tbsp brown sugar barbecue rub
• 1/2 cup barbecue sauce
• 1/4 cup honey
• 2 tbsp butter, cubed
• 1 tbsp apple cider vinegar
• 1 tsp cayenne
• Post oak or hickory splits

Method

1. 1

   Season the brisket point all over with the rub and smoke at 250F (120C) over hickory until the internal temperature reaches 195F, about 6 hours.

2. 2

   Cube the point into generous one-inch pieces and pile them into a foil pan.

3. 3

   Toss the cubes with barbecue sauce, honey, butter, vinegar, and cayenne until fully coated.

4. 4

   Return the pan to the smoker uncovered for 90 minutes, stirring once, until the sauce tightens into a sticky glaze on every burnt end.