Kansas City Brisket Point Burnt Ends with Sticky Sauce

What you need

• 2.7 kg (6 lb) brisket point, also called the deckle
• 2 tsp coarse salt
• 2 tsp coarse black pepper
• 2 tsp garlic powder
• 240 ml (1 cup) beef stock
• 240 ml (1 cup) barbecue sauce, Kansas City style, tomato based
• 100 g (1/2 cup) dark brown sugar

Method

Restated from the original video

1. 1

   Heat a smoker to 110 °C (225 °F) with oak or hickory wood.

2. 2

   Trim off any hard fat from the brisket point and cut the fat cap on top down to about 5 mm (1/4 in).

3. 3

   Mix the salt, pepper and garlic powder and season the meat well on all sides.

4. 4

   Set the brisket point on the smoker grate and close the lid. Smoke until it has a dark mahogany crust and reads 74 °C (165 °F) in the thickest part, 6-8 hours. Spritz it with a little beef stock every hour.

5. 5

   Wrap the meat tightly in butcher paper or a double layer of foil, pouring in a splash of the remaining beef stock if using foil. Return it to the smoker.

6. 6

   Cook until a probe slides in with almost no resistance, usually at 90 °C (195 °F) or a few degrees above, 2-3 hours more.

7. 7

   Rest the wrapped meat for 30 min. Unwrap it over a deep foil pan to catch the juices.

8. 8

   Cut the point into 2.5-4 cm (1-1 1/2 in) cubes and drop them into the pan with the juices.

9. 9

   Add the barbecue sauce and brown sugar and toss quickly until every cube is coated.

10. 10

    Return the uncovered pan to the smoker at 110 °C (225 °F) until the sauce is sticky and caramelized on the edges, 1-2 hours. Stir once halfway.

11. 11

    Serve hot, straight from the pan, before the crust softens.

Imported from heygrillhey.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.