Smoked Brisket Burnt Ends with BBQ Glaze

The Story

Burnt ends are the brisket point pushed to its best extreme. The point has enough fat to survive the long cook, enough surface area after cubing to build a second bark, and enough collagen to turn sticky and soft when it is finished properly. Uncommon Flavor fits this cook because it does two jobs at once: it reinforces the bark with smoke and pepper, then its citrus-floral finish cuts through the richness that would otherwise feel heavy after two bites.

Instructions

1. Smoke the Brisket First. Coat the brisket with mustard and season generously with Uncommon Flavor. Smoke at 225°F until the point reaches 205°F probe tender, then rest it wrapped for 1 hour. Separate the point from the flat by following the natural fat seam. Reserve the flat for slicing. The point becomes burnt ends.
2. Cube, Sauce, and Return to Smoke. Cut the point into 1 1/2-inch cubes. Combine BBQ sauce, honey, butter, and apple cider vinegar, then toss the cubes until coated. Return them to the smoker uncovered at 250°F for 60 to 90 minutes until the sauce sets, the edges darken, and the cubes look lacquered rather than wet.
3. Serve Hot. Rest the pan 10 minutes before serving. The exterior should feel sticky and set, while the center stays soft enough to pull apart with almost no effort. Serve directly from the pan while the bark is still alive.

Pro Tips

• The point must already be fully rendered before you cube it. If it is not probe tender first, no amount of sauce or extra smoke will save the texture.