Burnt Ends with Bourbon Sauce

Horn Rub

• ¼ cup packed dark brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Bourbon Sauce

• 2 cups ketchup
• 1 cup (8 ounces) bourbon
• ¼ cup packed dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon liquid smoke

Burnt Ends

• 1 (4-pound) beef brisket point, fat cap trimmed to 1/4 inch thick
• 1 tablespoon plus 1 teaspoon kosher salt
• ¼ cup Horn Rub
• 1 ½ cups Bourbon Sauce
• 2 tablespoons honey

White sandwich bread slices (optional)

Make the Horn Rub:

1. Whisk together all ingredients in a medium bowl until well combined. Set aside.
2. Make the Bourbon Sauce:
3. Whisk together all ingredients in a medium saucepan until well combined. Bring to a boil over medium-high. Reduce heat to low; simmer, stirring occasionally, until sauce thickens and reduces by half, 25 to 30 minutes. Set aside.
4. Make the Burnt Ends:
5. Sprinkle brisket evenly with salt. Sprinkle evenly with Horn rub, gently massaging into brisket to adhere. Let stand at room temperature until ready to use.
6. Prepare a charcoal fire in smoker according to manufacturer's instructions. Place oak chunks on coals. Maintain internal temperature at 250°F for 15 to 20 minutes. Smoke brisket, covered with smoker lid, until a thermometer inserted in center of brisket registers 150°F, about 4 hours. Remove brisket, and wrap tightly in aluminum foil. Return brisket to smoker, and smoke, covered, until a thermometer inserted in brisket registers 185°F, about 2 hours.
7. Remove brisket from smoker; unwrap and cut into 3/4-inch cubes, discarding any large seams of fat. Place brisket cubes in a deep 13- x 9-inch aluminum foil baking pan; add bourbon sauce, and stir to coat. Drizzle brisket evenly with honey.
8. Increase smoker temperature to 275°F, adding more hot coals and wood chunks as needed. Place baking pan with brisket in smoker, and smoke, covered, until liquid has reduced and caramelized, 2 to 3 hours. Remove brisket from smoker, and serve immediately with white bread, if desired, and additional Bourbon Sauce, or cover and keep warm up to 30 minutes.