- 4–5 pound brisket point
- 1/2 cup Signature Sweet & Smoky Rub
- 1 cup beef broth (for spritzing and braising)
- 1 cup Smoky Sweet Heat Sauce
- Slices of white bread
- A batch of Sweet & Spicy Pickles
- Trim the brisket point of any loose fat or silverskin. If you are starting with a whole packer brisket, carefully trim along the seam of fat and separate the point first.
- Season all sides generously with your seasoning. Allow the brisket to rest at room temperature and heat up your smoker to 250°F.
- Place the brisket in the smoker and allow it to cook undisturbed for about 5-6 hours. Check on it to make sure it has a great color, the bark should be darker and firm. The timing will vary, depending on the size of the point.
- Once the temperature is around 165°F, remove it and place it on a sheet of heavy-duty foil. Pour on the beef broth and wrap it up tight using two layers of foil. Return to the smoker and turn up the heat to 300°F. Use your temperature probe to monitor the brisket.
- After about 1-2 hours, the brisket will reach about 200-205°F. Check the thickest parts with your temperature probe to make sure it’s very tender. Wrap and continue to cook if not.
- Remove the brisket and slice it into cubes when it’s tender. Add the cubes to a sheet pan or foil pan, and pour in the beef juices that were left over. Add in the BBQ sauce and mix everything gently until the brisket is coated. Set the pan back in the smoker for about 30-40 minutes until the sauce is tacky on the outside.
- Remove the burnt ends from the smoker and serve with a slice of white bread and homemade pickles.
- Make sure you wrap the brisket with 2 sheets of heavy-duty foil, not thin foil.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours
- Category: Beef & Lamb
- Method: Smoking
- Cuisine: Appetizer
Keywords: burnt ends, brisket, brisket point, brisket burnt ends, Kansas city burnt ends, smoked burnt ends