MEAT CANDY: Beef Brisket Burnt Ends

Smoke a Full Prime packer Brisket until it reaches an internal temperature of 170°F. Remove the point, cube it, and rub the cubes with Traeger Grills prime rib rub. Toss the rubbed cubes with a bit of low sodium beef stock. Return the cubed brisket point to the smoker, uncovered, and smoke for an additional two hours until it reaches 200°F, turning often to develop bark on all sides. After this, shellac the burnt ends with DQ bbq sauce. Cover and return them to the grill until completely tender.