1-10 to 12lb Brisket, trimmed
½ cup Oklahoma Joe’s brisket rub or your favorite
½ cup Oklahoma Joe’s Steak Seasoning or your favorite
1 cup Oklahoma Joe’s BBQ Sauce or your favorite
Combine the rub and seasoning and blend well
Pre-heat smoker to 190 degrees F.
Season brisket all over with the new rub
Place brisket in the smoker, and cook until the internal temperature reaches 185 degrees F. about 10 to 12 hours
Remove brisket from the cooker and let it rest
Cover the brisket lightly with a piece of aluminum foil for about an hour, or until the brisket is cool enough to handle
Separate the point from the flat (Insert a sharp knife into the layer of fat that lies between the two)
Wrap and store the flat
Raise the temperature of the smoker to 275 degrees F.
Trim excess fat from the point and re-season with the rub
Place the point in the smoker and barbecue for another 2 to 3 hours, or until crispy
Remove the point from the cooker, cover lightly with foil for at least 1 hour (Do not try to cube the point while hot, it will fall apart.)
When cool, cube the point into ¾” cubes
Place the cubed point in a large stainless bowl, pour the BBQ sauce over the cubes and toss to coat.
Pour the coated cubes on a foil covered sheet pan (makes for easy clean up)
Place in a 350 degree F preheated over for 8 to 10 minutes, or when the BBQ sauce starts to caramelize.
Kaiser Rolls, buttered and grill-toasted
Smoked Provolone Cheese
Place Burnt Ends on bottom bun
Place provolone on top of burnt ends
Place onion rings
Drizzle with Oklahoma Joe’s Barbecue Sauce
Top with upper bun