Smoked Brisket Burnt Ends, no teeth needed

Ingredients

• 4 lb Brisket Point (Solid brick, trimmed, refrigerated overnight)
• 1 cup Killer Kinder's Brown Sugar Barbecue Sauce (Store‑bought sweet BBQ sauce)
• 2 tbsp Kendrick BBQ All‑Purpose Rub (Very low‑sodium rub)
• 1 tsp Black Pepper (Freshly ground)
• 1 tbsp Olive Oil (Light coating for pan (optional))

Instructions

1. Reheat Brisket Point

   Preheat the smoker to 300°F. Place the whole brisket point directly on the rack and heat for about 30 minutes, or until the internal temperature reaches roughly 150°F.

   Time: PT30M

   Temperature: 300°F

2. Trim the Flat Portion

   Remove any remaining flat meat from the top of the point and set it aside for another use.

   Time: PT5M

3. Cube the Brisket

   Using a sharp knife, cut the warmed brisket point into roughly 1‑inch cubes.

   Time: PT10M

4. Toss with Sauce and Rub

   In a mixing bowl, combine the brisket cubes with the brown‑sugar BBQ sauce and the low‑sodium all‑purpose rub. Toss gently until each piece is lightly coated.

   Time: PT5M

5. Tack the Sauce on the Smoker

   Spread the sauced cubes in a single layer in the disposable pan. Return the pan to the smoker at 300°F and cook uncovered for about 30 minutes, stirring once halfway through, until the sauce thickens and adheres to the meat.

   Time: PT30M

   Temperature: 300°F

6. Rest and Serve

   Remove the pan from the smoker, let the burn ends rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

18g

Fiber

0g