• Cut the point (fatty end) off the smoked brisket (see the prior episode for Texas Style brisket recipe using Meat Church Holy Cow)
  • Cube the point into 1.5’’ cubes
  • Toss in a foil pan and mix with Texas Pepper Jelly Peach Habanero and Big Green Egg Carolina Bold & Tangy sauce (50/50)
  • Preheat Yoder YS640S to 275 degrees
  • Cover pan with foil and cook for approx. 1 hour
  • Uncover, toss with brown sugar, butter, and honey
  • Place back on Yoder for approx. 1-2 hours
  • Let them render down and sauce thicken up
  • Enjoy this prime meat candy!