Serves: 6–8
Cook time: 7–9 hours
Ingredients
- 4–5 lb brisket point or chuck roast
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 cup barbecue sauce
- ¼ cup brown sugar
- 3 tablespoons butter
- 2 tablespoons honey
Instructions
- Season the meat with salt, pepper, garlic powder and paprika.
- Smoke at 250°F until the internal temperature reaches 165°F.
- Wrap and continue cooking until it reaches approximately 195°F.
- Rest for 20 minutes, then cut into 1-inch cubes.
- Place the cubes in a foil pan with barbecue sauce, brown sugar, butter and honey.
- Return uncovered to the smoker for 45–60 minutes, stirring occasionally, until caramelized.