I pulled 2 brisket points out of the freezer, from briskets previously cooked. I had vacuum packed these just for burnt ends, and today is the day!
You can see, from the pictures, I cubed them in approx. 1" squares, then tossed with my St Louis BBQ sauce, honey, and Memphis Dust (kicked up a notch with some more cayenne). I chose the Dust because of the sugar content - great for caramelizing on ends!
Into the smoker at 225, 2 oz of mesquite, for 2 hours. With burnt ends, the meat is already fully-cooked, so I'm not worrying about food safety, just perfection! The already-smoked chunks of brisket goodness will be met with a good sweet coating of BBQ sauce and honey, and more rub. The idea is to caramelize all this on the surface, and cook them long enough to render the rest of the fat in the point meat (more fatty than the flat).
Results? Meat candy! The family loved them. Tender, juicy, sweet meat candy. Didn't take away the bitterness of my Packers losing like they did, but sure was good!
