On today’s cook I’m making brisket burnt ends on a pellet grill, and I’m doing it on my new Weber Smoque XL. I had a 2.5 lb brisket and I wanted to do something fun with it, so I went with what I call “high-end burnt ends” (not poor man burnt ends). The big tip here is how I like to prep them: instead of smoking the whole brisket and cubing later, I cube first—about 1-inch pieces—season everything, and then smoke it. In my opinion you get way more smoked flavor on every bite doing it that way. I season with a Texas brisket rub and then add a little color/flavor with a BBQ rub, then I run the Weber at 225°F until the cubes hit 165°F (mine took right around 2.5 hours). After that I move them into a pan, hit them with Killer Hogs BBQ sauce (not too much—just enough), cover with foil, and bump the grill to 300°F to finish them to about 202–205°F. Once they’re butter-tender, I uncover for about 10 minutes to tighten up that sauce, then I finish by pouring some of those juices back over the top. Sticky, smoky, and packed with bark—these came out amazing for the first cook on the Smoque XL.