Smoked brisket point (cooked)Used to cut into cubes for burnt ends~2-3 lbest.
Barbecue sauceDrizzled between and over the cubes~1-1.5 cupsest.
Finishing dust seasoningOptional sweet-savory seasoning typically used in competition style, mentioned but not used here~1-2 tbspest.
Steps
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1
Trim the cooked brisket, squaring off the sides so they're fairly straight — no need for perfect competition-style flat cuts. Save the trimmed scraps as snacks.
2
Cut the brisket into roughly 1-inch cubes, again saving any trimmed pieces as snacks.
3
Place the cubes in a pan and drizzle generously with barbecue sauce, making sure sauce gets between every piece.
4
Return the cubes to the smoker for about 7-8 minutes to let the sauce set and caramelize.
5
Baste with a bit more sauce, toss the cubes to coat every side, and cook for about 5 more minutes before serving.
PrimedTableBETA
