Instructions

1. Preheat your smoker to 225°F (107°C) and prepare it for indirect cooking.
2. Trim excess fat from the brisket, leaving about 1/4 inch for flavor, then apply a generous amount of BBQ rub all over the meat, ensuring an even coating.
3. Place the brisket on the smoker with the fat side facing up. Smoke the brisket until the internal temperature reaches 165°F (74°C), which should take about 6-8 hours.
4. Once the brisket reaches 165°F, wrap it tightly in aluminum foil to retain moisture and continue cooking until the internal temperature reaches 195°F (90°C), approximately 2-3 more hours.
5. Remove the brisket from the smoker and let it rest for at least 30 minutes, allowing the juices to redistribute.
6. Cut the point half of the brisket into 1-inch cubes, making sure to have a good amount of bark on each piece.
7. In a large foil pan, toss the brisket cubes with BBQ sauce, brown sugar, honey, and diced unsalted butter, ensuring each piece is well coated.
8. Return the foil pan to the smoker and cook for another 2 hours, stirring occasionally, until the sauce becomes thick and caramelized.
9. Serve the burnt ends hot, garnished with chopped parsley if desired, and provide extra BBQ sauce on the side for dipping.