Kamado Turk BBQ does Brisket Burnt Ends - Kamado Joe Big Joe

After a long time I have decided to fire up the Kamado and cook up the brisket which was sitting around my freezer. 1.5 KG Brisket Flat end Seasoning: Garlic Granules, Paprika, Mixed Herbs, Brown Sugar, Salt, Pepper, Cayenne Pepper, Ground Coffee Burnt Ends Sauce: Unsalted Butter, Crushed Garlic, Thyme and Honey Cooking instructions: Ensure meat is a room temp before cooking Smoker at 110c for 1.5 hours until internal temp at 65c Wrap in Butchers paper or grease proof paper, double wrap in tin foil Cook at 130 - 150 c until internal temp 95c. approx 2 hours. total cook time 3.5 hours for 1.5kg meat. Remember to rest for at least 30 mins after cook slice meat into chunks, and put into a BBQ safe tray pour over the sauce and mix let the bbq get up to temp - mine was 350c cook for 20mins stirring frequently until sticky and crisp.