Burnt Ends

By Ben · cooked up in Sprig

Point-cut brisket gets cubed after its first smoke, then tossed in a butter-heavy barbecue sauce with brown sugar and cayenne before heading back to the smoker. The edges caramelize into glossy, sticky bark while the inside stays impossibly tender, creating what pitmasters call 'meat candy.' Save these for weekend gatherings when you want to watch people close their eyes on the first bite.

Ingredients

• 4 pounds point-cut brisket, trimmed
• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika

• 6 tablespoons unsalted butter
• 3/4 cup barbecue sauce
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 1 teaspoon cayenne pepper
• 1/2 teaspoon onion powder

Instructions

1. Preheat smoker to 225°F using hickory or oak wood chunks. Combine salt, black pepper, garlic powder, and paprika in a small bowl.
2. Season the brisket point generously with the spice mixture, coating all sides. Let rest at room temperature for 30 minutes while smoker comes to temperature.
3. Place brisket fat-side up on the smoker grates. Smoke for 5-6 hours until internal temperature reaches 195°F and the meat probes tender when pierced with a toothpick.
4. Remove brisket from smoker and let rest for 30 minutes. Increase smoker temperature to 275°F for the second cooking phase.

1. Cut the rested brisket into 1-inch cubes, removing any large pieces of fat but leaving the rendered fat and bark intact.
2. In a large disposable aluminum pan, melt butter over direct heat or in the smoker. Whisk in barbecue sauce, brown sugar, honey, cayenne, and onion powder until smooth.
3. Add cubed brisket to the sauce and toss gently until every piece is well-coated. Spread cubes in a single layer in the pan.
4. Return pan to smoker at 275°F for 45-60 minutes, stirring every 15 minutes, until the sauce has caramelized and the edges are deeply glazed and sticky.

Chef's tips

Nutrition (per serving, estimated)

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