Burnt Ends

1. Preheat a smoker to 250 degrees F. Mix the apple cider vinegar and water in a spray bottle.
2. Season the point end brisket with salt. Generously rub with Hardcore Carnivore black seasoning on it.
3. Place the brisket into the smoker. Cook it and occasionally spray the cider vinegar and water mix on the brisket.
4. Once the brisket is slightly cooked, wrap it tightly in an aluminum foil. Return the brisket to the smoker until an internal temperature of 180 degrees F is reached.
5. Now remove it from the smoker, and cut it into thick slices first. Then cut the thick slices to form cubes. If there are large seams of fat then trim these out and discard.
6. Place the cola in a small saucepan over medium heat. Cook it until it is reduced by half.
7. Add in the BBQ sauce, brown sugar, Worcestershire sauce, soy, melted butter, and salt. Stir thoroughly until well combined.
8. Place the brisket pieces in a large foil tray. Pour the prepared sauce over the pieces until well coated.
9. Pour honey on top and return the brisket pieces back to the smoker.
10. Increase the heat and cook the briskets for about 2 to 3 hours until the sauce is reduced and caramelized.
11. Serve immediately otherwise the sugars in the sauce may lose its taste. Enjoy!

Trivia

• Burnt ends are pieces of meat cut from the end point of a smoked brisket
• In Kansas City barbeque burnt ends are considered as a delicacy

Burnt ends are served alone, and usually smothered in sauces.