BBQ Burnt Ends

We, in the Midwest, sure do love our BBQ.  A few years ago I had my first taste of burnt ends in a Kansas City BBQ restaurant.  I was hooked from the first bite!

Brisket:

1 1/2 Tbsp kosher salt

1/2 Tbsp freshly ground black pepper

2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tsp granulated garlic

1 tsp dry mustard powder

5 lbs brisket, fat cap trimmed

BBQ Sauce:

6-oz can of tomato paste

1/4 cup dark brown sugar

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

1/4 tsp liquid smoke

1/4 tsp cayenne pepper

1/4 tsp granulated garlic

1/4 tsp dry mustard powder

For the brisket:  Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl.  Sprinkle the brisket on all sides with the spice rub.  Place the brisket into a slow cooker and cover with the lid.  Set the slow cooker to high and cook until tender, about 6 hours.  

Remove the brisket from the slow cooker and set aside until cool enough to handle.  Pour the liquid from the slow cooker into a fat separator.  Discard the fat.  

For the BBQ sauce:  Pour the cooking liquid into a stockpot and place over medium heat.  Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard.  Bring to a simmer, then reduce the heat to medium-low.  Simmer, stirring occasionally, until thickened, at least 20 minutes.   

Slice the brisket into 1" chunks.  Remove and discard any large pieces of fat.  Spread the brisket in a 9" x 13" pan and pour the sauce over the meat.  

Turn the broiler on high.  Broil until crispy and slightly charred on the edges, about 5 minutes.  Serve warm with white bread or rolls.