Description
Delicious cubes of sweet-smoked beef goodness.
Ingredients
Scale
- 1 wagyu brisket point
- ~1/3 C BBQ rub of your choice
- ~1 C BBQ sauce of your choice
- 24 oz braising liquid, be it broth, water, beer, or soda
Instructions
- Preheat your smoker to 250°F (121°C). Use the air probe of your Smoke X2 to monitor the temp.
- Cut the point of your brisket into cubes, about 1.5–2″ on a side. Season them well with BBQ rub.
- Place the beef cubes on the smoker. Insert a probe into one of the largest chunks and set the high-temp alarm for 165°F (74°C).
- Smoke for about 2 hours, until the internal temperature reaches 165°F (74°C) and a good bark has developed.
- Remove the meat to a foil pan, toss with sauce to lightly coat, and add liquid to come 1/3 to 1/2 way up the meat.
- Re-insert the probe into another large piece of meat and cover the pan tightly with foil. Change the high-temp alarm to 207°F (97°C).
- Increase the temperature of your smoker to 300°F (149°C) and cook.
- When the alarm sounds, verify the temperature with your Thermapen, also checking for tenderness. If the pieces aren’t yet tender, reseal with foil and continue to cook. Give them another half hour, or, if the temp drops when you open the foil, until it returns to the alarm temp.
- When the ends are tender, remove them from heat.
- Plate them up and serve!
