Step 1

Preheat your smoker to 250 degrees F.

Step 2

Trim your brisket point so that only ¼ inch of fat remains across the fat cap on top. Flip the brisket point over and trim off any excess fat or stringy connective tissue on the bottom.

Step 3

Season all sides of the brisket. You don’t want the rub caked on, but you want to evenly cover all the surfaces of the brisket. Press the seasoning into the meat with your fingers.

Step 4

Smoke the brisket. Place your seasoned brisket on your smoker, close the lid and smoke for about 5-6 hours. This step may take a little more or less time depending on your smoker and the thickness of your brisket point. You will want to use an internal thermometer stuck in the thickest part of the meat to watch your temperature. The meat will slowly rise in temperature until about 145 degrees F, and then it will slow way down. This is called “the stall” and is totally normal. Let your brisket continue to smoke until it reaches 165 degrees internal temperature.

Step 5

Prepare your pickled red onions. In a medium bowl, combine the vinegar, sugar, and salt. Whisk to combine and fully incorporate the salt. Add in the red onions and press to make sure they are fully covered by the liquid. Refrigerate for at least one hour, but the longer the better.

Step 6

Wrap your brisket. Once your brisket point hits 165 degrees F, it is time to wrap. Lay out a large piece of pink butcher paper or foil and place the brisket in the center. Wrap the brisket tightly to keep all the moisture in and return to the smoker at 250 degrees F. Close the lid and smoke until the brisket reaches around 200-202 degrees F and your thermometer probe glides into the meat with very little resistance. Remove your meat from the smoker and let it rest for at least 30 minutes.

Step 7

Increase the heat on your smoker (or in your oven) to 300 degrees F.

Step 8

Slice into burnt ends. Remove the brisket from the paper and slice into 1 inch cubes. Place the cubes into an aluminum baking pan and drizzle them with the BBQ sauce, honey, and sprinkle with brown sugar. Toss gently to coat and return them to the 300 degree grill. Close the lid and cook for 20-30 minutes, or until the sauce is sticky and bubbling.

Step 9

Assemble your sandwiches with a bun, a stack of burnt ends, and a few slices of pickled red onion. Serve with more sauce on the side and a stack of napkins.