Ingredients (Serves 6–8)

• 4 lbs beef brisket (point cut preferred)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup Sugar Bob’s Smoked Maple Sriracha
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup beef broth (optional, for reheating or extra moisture)

Instructions

• Preheat the Smoker or Grill: Set your smoker or grill to 250°F (120°C) using hickory or oak wood for rich smoke flavor.
• Prepare the Brisket: Trim excess fat from the brisket point. Rub it evenly with olive oil, then season with salt, pepper, paprika, garlic powder, and onion powder.
• Smoke the Brisket: Place the brisket on the smoker and cook for about 4–5 hours until it reaches an internal temperature of 165°F (74°C). Wrap it in butcher paper or foil and continue cooking until the internal temp hits 195°F (90°C).
• Rest and Cube: Remove from the smoker, let the brisket rest for 30 minutes. Unwrap and cut into 1-inch cubes.
• Sauce and Caramelize: In a bowl, toss the brisket cubes with Sugar Bob’s Smoked Maple Sriracha, brown sugar, and apple cider vinegar. Return the cubes to a foil pan and place back in the smoker or oven at 275°F (135°C) for another 45 minutes to 1 hour, uncovered, until the sauce thickens and edges caramelize.
• Serve and Enjoy: Let cool slightly and serve warm. Optional: drizzle with extra Smoked Maple Sriracha for added heat and shine.

These burnt ends pair beautifully with creamy coleslaw, pickled onions, or buttery cornbread. Don’t forget a cold beer or crisp cider to balance the sweet heat of the glaze.