Instructions:
For the Burnt Ends:
- Preheat the smoker: Preheat your smoker to 250°F (120°C) using your choice of wood chips (hickory or oak work well).
- Prepare the Brisket Point:
- Trim excess fat from the brisket point, leaving about 1/4 inch.
- Cut the brisket into 1-inch cubes.
- Make the Rub:
- In a small bowl, combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper.
- Season the Burnt Ends:
- Generously coat the brisket cubes with the rub mixture. Make sure each piece is well coated.
- Smoke the Burnt Ends:
- Place the seasoned brisket cubes on the smoker grate. Smoke for about 3-4 hours or until they have a dark, caramelized crust.
- Wrap and Continue Cooking:
- After smoking, wrap the burnt ends in aluminum foil and return them to the smoker. Continue cooking for another 2-3 hours or until they are tender and have a nice bark.
- To Serve:
- Toss Burnt Ends with Sauce:
- Toss the smoked burnt ends with the Philmore Harrison Bourbon BBQ Sauce until they are evenly coated.
- Serve and Enjoy:
- Serve the Burnt Ends with extra sauce on the side for dipping. They’re great on their own, or you can serve them in sandwiches or as a side dish.
- This recipe combines the rich, smoky flavor of burnt ends with the sweet and tangy kick of bourbon BBQ sauce. Enjoy!