Unbelievable Burnt Ends

Step 1 -Trim the brisket so that the fat layer on the meat is translucent and about 1/3-1/4-inch in thickness. Trim the fat cap on the brisket, as well.

Step 2 -Completely cover the brisket with the barbeque rub.

Step 3 -Tightly cover the seasoned brisket with aluminum foil and marinate it in the refrigerator, about 10-12 hours.

Step 4 -When ready to prepare the brisket, preheat the smoker to 250 degrees F.

Step 5 -Discard the aluminum foil and insert a meat thermometer into the meaty portion of the marinated brisket.

Step 6 -Place the brisket directly onto the smoker and cook until it reaches an internal temperature of at least 170 degrees F, about 4-5 hours.

Step 7 -Transfer the brisket from the heat and carefully wrap it in aluminum foil or peach butcher paper.

Step 8 -Return the wrapped brisket to the smoker and cook until it reaches an internal temperature of at least 190 degrees F, about 8 hours.

Step 9 -Transfer the cooked brisket from the heat and unwrap it, reserving any of its drippings in the foil.

Step 10 -Discard the foil and let the brisket rest, about 15 minutes. Pull the meat thermometer out.

Step 11 -Cut the brisket into 1/2-inch-thick cubes and place them in an aluminum pan.

Step 12 -Add the reserved pan drippings and the barbeque sauce to the brisket cubes and toss.

Step 13 -Place the aluminum pan on the smoker and cook the burnt ends, about 45 minutes. If a darker coating is desired, increase the heat to 275 degrees F.

Step 14 -Transfer the aluminum pan from the heat and let the burnt ends rest, about 5-10 minutes.

Step 15 -Serve.