Burnt ends are a specialty of Kansas City. They come from the point of a brisket. Because the point has more marbelization than the flat of the brisket, the cubes of meat in this recipe burst with flavor.
Step 1: Prepare the Cool Smoke Barbecue Sauce: In a 4-quart saucepan, whisk together all the ingredients with ¾ cup water. Bring to a simmer over medium heat and cook 20 minutes, stirring constantly, until the sauce thickens. Set the pan aside to cool completely, and refrigerate the sauce in an airtight container until ready to use. This sauce will keep, refrigerated, for 2 weeks.
Step 2: Prepare the Cool Smoke Rub: In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
Step 3: Prepare the Smoked Chili Powder: In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
Step 4: Rub the brisket point on all sides with the olive oil and dust with 1/2 cup
Cool Smoke Rub, patting the rub evenly over all sides of the meat. Transfer to a pan and refrigerate, uncovered, overnight.
Step 5: Rub the brisket point on all sides with the olive oil and dust with 1/2 cup Cool Smoke Rub, patting the rub evenly over all sides of the meat. Transfer to a pan and refrigerate, uncovered, overnight.
Step 6: Place the brisket point in the smoker, or on the cool side of the 2-Zone grill. Close the lid, and cook 1 hour, then spray with apple juice to moisten. Continue to cook for 3 more hours, spraying the brisket every 30 minutes. Do not turn the meat.
Step 7: Cut 1 (12 x 12-inch) piece of heavy-duty aluminum foil. Lay the piece out flat, transfer the brisket point from the grill or smoker and place it on the aluminum foil. Sprinkle the dehydrated onions evenly over top of the meat. Spray with apple juice overall, applying a heavier concentration of juice on the crispier areas to rehydrate them. Wrap the brisket tightly as you would a package, being careful not to puncture the foil.
Step 8: Return it to the smoker, or to the cool side of the grill, close the lid, and continue to cook at 300 degrees F for 2 to 3½ hours, or until the meat is fork tender. Check the internal temperature after 2 hours. The brisket is done when a meat thermometer inserted into the thickest part of the brisket reads an internal temperature of 205 to 207 degrees F or until the probe of a meat thermometer slides into the brisket point with ease.
Step 9: Remove the brisket from the heat and let it rest, vented in the foil for 30 minutes to 1 hour.
Step 10: When it is cool enough to handle, cut the meat into
¾- to 1-inch cubes. In a medium bowl, toss the meat with ½ cup Cool Smoke Barbecue Sauce to coat. Place the meat in a shallow pan and return to the smoker, or to the cool side of a 2-zone grill, and cook 5 to 10 minutes to set the sauce. Transfer the cubes to a plate or platter and serve with the remaining sauce on the side.