Prepare your smoker at a temperature of 250°F. We recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.
Season the brisket burnt ends with a moderate coating of Holy Cow seasoning. Then top that with an optional light application of Holy Gospel seasoning. Allow the seasoning to adhere for at least 30 minutes.
Place the brisket burnt ends in the smoker and cook until they reach an internal temperature of 175°F. This should take 3 to 4 hours. Spritz with apple cider vinegar occasionally if the burnt ends appear dry.
Once the desired temperature is reached and the bark is formed, toss the cubes in an aluminum pan with a 2:1 mixture of your favorite BBQ sauce and honey. Butter may also be used as an alternative for honey. Toss the cubes thoroughly to ensure they are completely covered.
Return the pan to the smoker and cook for another hour or until all liquid has reduced and the BBQ sauce has caramelized.
Allow to cool for a few minutes and enjoy immediately.
