A delicious recipe for brisket burnt ends that involves seasoning and smoking the meat until perfectly tender. The point is cubed, sauced, and smoked again for that rich flavor.
1: Separate the point from the flat of the brisket.
2: Season the brisket and smoke it until it reaches 175°F.
3: Wrap the brisket with foil and some brisket mop diluted with water.
4: Once it hits 195°F, cube the point into 1-inch pieces.
5: Sauce the cubed brisket and place it back in the smoker for about an hour.
