Burnt Ends with Bourbon Sauce

Ingredients

Horn Rub

• ¼ cup packed dark brown sugar

• 2 tablespoons kosher salt

• 1 tablespoon coarsely ground black pepper

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon paprika

• 1 teaspoon cayenne pepper

Bourbon Sauce

• 2 cups ketchup

• 1 cup (8 ounces) bourbon

• ¼ cup packed dark brown sugar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon honey

• 1 tablespoon kosher salt

• 1 tablespoon black pepper

• 1 tablespoon liquid smoke

Burnt Ends

• 1 (4-pound) beef brisket point, fat cap trimmed to 1/4 inch thick

• 1 tablespoon plus 1 teaspoon kosher salt

• ¼ cup Horn Rub

• 1 ½ cups Bourbon Sauce

• 2 tablespoons honey

• White sandwich bread slices (optional)

Description

Make the Horn Rub:

1. Whisk together all ingredients in a medium bowl until well combined. Set aside.

Make the Bourbon Sauce:

1. Whisk together all ingredients in a medium saucepan until well combined. Bring to a boil over medium-high. Reduce heat to low; simmer, stirring occasionally, until sauce thickens and reduces by half, 25 to 30 minutes. Set aside.

Make the Burnt Ends:

1. Sprinkle brisket evenly with salt. Sprinkle evenly with Horn rub, gently massaging into brisket to adhere. Let stand at room temperature until ready to use.

2. Prepare a charcoal fire in smoker according to manufacturer's instructions. Place oak chunks on coals. Maintain internal temperature at 250°F for 15 to 20 minutes. Smoke brisket, covered with smoker lid, until a thermometer inserted in center of brisket registers 150°F, about 4 hours. Remove brisket, and wrap tightly in aluminum foil. Return brisket to smoker, and smoke, covered, until a thermometer inserted in brisket registers 185°F, about 2 hours.

3. Remove brisket from smoker; unwrap and cut into 3/4-inch cubes, discarding any large seams of fat. Place brisket cubes in a deep 13- x 9-inch aluminum foil baking pan; add bourbon sauce, and stir to coat. Drizzle brisket evenly with honey.

4. Increase smoker temperature to 275°F, adding more hot coals and wood chunks as needed. Place baking pan with brisket in smoker, and smoke, covered, until liquid has reduced and caramelized, 2 to 3 hours. Remove brisket from smoker, and serve immediately with white bread, if desired, and additional Bourbon Sauce, or cover and keep warm up to 30 minutes.