Step 1

Trim fat cap down to a 1/4".

Step 2

Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat.

Step 3

Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160.

Step 4

Adjust the temperature of your smoker up to 225 and continue smoking until internal temperature hits 195.

Step 5

Separate the point from the flat. Wrap flat in butcher paper and continue smoking.

Step 6

Cube up point and place in a disposable tin. Season with more bbq rub, then coat with bbq sauce.

Step 7

Place in smoker uncovered and let smoke until flat reaches internal temp of Wrap flat in foil and place in cooler to rest.

Step 8

Bump temperature of smoker up to 275 and continue cooking burnt ends until the sauce has reduced and the beef pieces appear charred and tacky.