2-3cupsbarbecue sauceKansas City style preferred, plus more for serving if desired
Cook brisket using our best beef brisket recipe.
Preheat smoker to 225˚F if not already heated.
Separate the thinner flat from the brisket, removing the fat layer, so that you are left with the thicker point.
Slice and cut into ¾-1 inch cubes, removing any excess fat from the pieces.
Place beef in aluminum tray, cover with the barbecue sauce and add brown sugar, if using. Toss to coat.
Add the tray with beef into the smoker, uncovered. Toss beef in the sauce occasionally. Cook for 1-2 hours, until the barbecue sauce has reduced and caramelized. The beef should be about 205˚F, and tender.
Rest burnt ends for about 15 minutes and toss to coat in the sauce. Serve warm with rice or on a bun with coleslaw.
The leaner ‘flat’ part of the brisket can be used, but must be keep moist during the cooking process.
Always cook burnt ends low and slow, and make sure they are covered in the sauce so it caramelizes.
Refrigerate leftovers in a covered container for up to 3 days.
Reheat in the oven or in a tray on the grill with extra bbq sauce.