These sweet nuggets of brisket are always a hit at any barbecue or party. Smoked burnt ends are easy to prepare, bite-sized, and packed with flavor.
Dust the outside of the brisket generously on all sides. This can be done a few hours in advance if needed, as long as the meat rested in the fridge uncovered.
Smoke the brisket point at 250°F for 5-6 hours, which will depend on the size. After the first hour, lightly spritz with some beef stock every hour.
Cook the brisket until it reaches about 165°F in the thickest part.
Lay the brisket on a sheet of heavy-duty foil and add 1/4 cup of beef stock. Wrap it tightly in two layers of foil and place it back on the smoker.
Turn the heat up to 300°F and cook for another 1-2 hours. The temperature should be about 200°F and it needs to be probe tender.
Cut the brisket into 1 1/2-inch cubes, keeping them roughly the same size. Add the meat to the pan and pour on about 1 cup of BBQ sauce.
Place the pan back in the smoker for about 30-40 minutes, or until they have absorbed the sauce and the surface is nice and tacky.
Throw them onto a toasted bun and serve with a side of homemade pickles. Check out the website for more recipes and sides to serve.