Hot & Fast Brisket Burnt Ends

Instructions

• Step 1: Preheat recteq to 325ºF.
• Step 2: If starting with a whole packer brisket, separate the point from the flat. If starting with just point meat, trim excess fat off to expose meat.
• Step 3: Season evenly with Ben’s Heffer Dust and Chef Greg’s 4 Letter Rub and cook in recteq until a dark color has developed (about 2-3 hours).
• Step 4: Wrap brisket with aluminum foil, and return to grill until 200ºF internal is reached. Remove and allow to rest 20 minutes. Turn recteq down to 250ºF.
• Step 5: Remove meat from wrap and cube meat into 1-1.5 inch cubes and place in aluminum ½ pan. In a small bowl, combine Harrys Secret Sweet Sauce, honey, sugar, and Rossarooski's Honey Rib Rub and mix with meat.
• Step 6: Cover, and return to recteq for 45-60 minutes, stirring half way through.
• Step 7: Remove and let rest 10 minutes.