After the Brisket has been fully cooked and cooled you then follow the description:
1. Remove the point of the brisket along the fat area that separates the point from the flat once internal temperature reaches 195 degrees
2. Cut the point into 1" square cubes. The yield will differ pending the size of the point.
3.Rub the newly cut cubes with brisket rub the lightly cover the entire cube.
4.Place the cubes into a perforated pan and smoke for 1 hour at 274 degrees.
5.After one hour remove the cubes and toss them in baste, covering the entire cube. Then place back in the perforated pan for a ½ hour in the smoker at 274 degrees.
6. Enjoy
Dead End BBQ is located at 3621 Sutherland Ave. in Knoxville, (865) 212-5655 or
527 W. Broadway Ave (865) 240-2600 or visit www.deadendbbq.com
