Brisket Burnt End Hoagies

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. Season evenly with Ben’s Heffer Dust and Chef Greg’s 4 Letter Rub and place in recteq.
• Step 3: Cook in recteq until a dark color has developed (about 2-3 hours.) Wrap with aluminum foil and return to grill until 195ºF internal is reached. Remove from recteq and allow to rest 20 minutes. Turn recteq down to 250ºF.
• Step 4: Remove meat from wrap, cube meat into 1.5-2 inch cubes and place in aluminum ½ pan. In a small bowl, combine Harry's Secret Sweet Sauce, honey, sugar, and Rossarooski’s Honey Rib Rub and pour into ½ pan.
• Step 5: Cover pan and return to recteq for 45-60 minutes. Stir burnt ends in pan half way through. Remove and let rest 10 minutes.
• Step 6: Cut buns in half, making sure to leave top and bottom attached. Add buns to recteq and toast 1-2 minutes.
• Step 7: Pour 1 ounce of Harry's Secret Sweet Sauce on both sides of the buns, add 8 pickle slices, spread 2 ounces of coleslaw on pickles, and top with burnt ends.
• Step 8: Pour 2 ounces Harry's Secret Sweet Sauce on meat and season with additional 1 teaspoon Rossarooski's Honey Rib Rub. Serve open faced.