Brisket Burnt Ends

Crisp on the outside, tender on the inside and bursting with flavor!

INGREDIENTS

• Brisket Point (from a low and slow smoked prime brisket, pre-cooked)
• Hot Dayum Rub, or substitute Schultz's Seasoning & Rub
• 2 cups Schultz's Sweet Hickory Barbecue Sauce
• Honey
• Brown Sugar
• Butter

DIRECTIONS

1. Cube the cooked point of a brisket and place the cubes in a cooking tin or pan (grill-safe). Smother with Hot Dayum or Schultz's Gourmet Rub. Add 2 cups of Schultz's Sweet Hickory Barbecue Sauce and mix. Top with drizzled honey, brown sugar and place a few small cubes of butter on top.

2. Cover the tin with foil and cook on the grill at 275°F for about an hour, or until the cubes are tender and sticky. Once tender and when the sauce begins to thicken, turn the grill temperature up to 350°F. Leave for around 30-40 more minutes and let the meat crisp up and the sauce thicken more.

3.  Remove the tin pan from the grill and serve immediately. Enjoy!

This recipe was created and shared by Kristin McDowell from A Girl And Her Grill.