Short-Cut Kansas City Brisket Burnt Ends

Recipe by: Shereen Pavlides (@CookingwithShereen)

3 tablespoons Applewood, or any barbecue, spice rub
3 tablespoons packed dark brown sugar
1 tablespoon granulated garlic powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 3/4 to 3 pounds Beef Brisket point end - lightly trim excess fat
1 1/2 tablespoons Mesquite or hickory liquid smoke
Avocado or any neutral flavored oil
kosher salt / fresh finely ground black pepper
1/2 cup Kansas City- style barbecue sauce (thick and spicy sweet)
3 tablespoons honey
3 scallions - thinly sliced
pickled red onions (optional)

Heat oven to 350 degrees F.

In a medium bowl, mix the barbecue spice rub, dark brown sugar, garlic powder, paprika, and cayenne.

Rub the brisket with the liquid smoke on both sides and massage the spice rub all over on both sides. Drizzle a little oil over the brisket, as needed to hydrate the spices.
Let it set, 30 minutes.

Season the brisket on both sides with salt and pepper.
Place the meat in a 9 x 12-inch baking dish, fat side up, so it can melt down over the meat while cooking. Pour 1 cup water in the bottom of the baking dish, around the brisket. Tightly cover with foil and place into the oven until very tender (meat internal temperature 205 to 210 degrees F.), with a small amount of liquid (1/4 to 1/3 cup) left in the bottom of the baking dish, about 2 1/2 hours.

Remove from the oven. Increase the oven temperature to 425 degrees F.
Let the brisket rest, 30 minutes.

In a medium bowl, mix the barbecue sauce and honey.

Transfer the brisket to a cutting board and cut into 1 to 1 1/2 inch cubes. It should be very tender, with no resistance from a sharp knife, but still holding its shape.

Return the cubes back to the baking dish with the pan juices. Pour the honey barbecue sauce them. Toss to evenly coat. Spread them out evenly in one layer, arranging them spiced side up and return to the oven, uncovered. Cook until well caramelized and sticky, 25 to 30 minutes, tossing halfway through to evenly caramelize all around. Remove to rest, 8 minutes.

Transfer to a medium serving platter. Garnish with green onions and serve with pickled red onions in a small bowl on the side with small forks, because you’re fancy.