Trim excess hard fat from the brisket, leaving about 1/4 inch fat cap. Apply a generous coating of beef BBQ rub to all surfaces. Let rest at room temperature for 30 minutes while you prepare the smoker.

Set up your smoker for 225-250°F using oak, hickory, or pecan wood. Ensure you have enough fuel for a 12+ hour cook.

Place brisket on smoker grates and smoke at 225-250°F until internal temperature reaches 165-170°F, approximately 5-6 hours. Spritz with apple juice or water every hour after the first 3 hours.

Wrap brisket in butcher paper or foil. Continue smoking until the brisket point reaches 195-207°F internal temperature and is probe-tender (thermometer slides in easily), approximately 6-8 more hours.

Remove brisket from smoker and let rest for 15-20 minutes, still wrapped.

Locate the fat seam between the point and flat muscles. Using a sharp brisket knife, follow this seam to separate the two sections. The point is the thicker, fattier section on top.

Cut the brisket point into approximately 1.5-inch cubes. Trim any large hard fat chunks but leave the marbling intact.

In an aluminum pan, combine BBQ sauce, melted butter, brown sugar, honey (if using), and apple juice or beef broth. Mix well.

Add the cubed brisket to the sauce mixture and toss to coat thoroughly. Return the uncovered pan to the smoker at 225-250°F.

Smoke for 2-3 hours, stirring every 45 minutes to ensure even caramelization. The burnt ends are done when they're deeply caramelized, glistening with glaze, and tender enough to cut with a fork but still holding their cube shape.

Serve burnt ends Kansas City style on white bread with pickles on the side, or use as a premium topping for nachos, mac and cheese, or baked potatoes.