I saw this on-line and thought it needed my spin. I used beef short ribs instead of the normal chuck roast. Now, in Texas brisket is only salt and pepper, maybe sometimes garlic and chili powder. I did my few tricks like adding Old Bay and garlic powder. I also cooked the short ribs in beef stock to intensify the beef flavor. I would suggest using a BBQ sauce that has sweet with some heat. Now, an oven-safe meat thermometer is critical because time is important, but temperature is more important. I hope you like it.

1 3-4 pound pot roast or boneless short rib
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon Old Bay seasoning
1 teaspoon cayenne pepper (optional)
4 tablespoons unsalted butter
1 16-ounce bottle BBQ sauce
8 ounces beef stock

This recipe can be used in an oven or on a smoker. The smoker is better, but both will give you good results.

Coat both sides of meat with spices.

Cook meat at 300 until internal temp is 165.

Cut into cubes, add to pan with butter and sauce.

Put back on smoker until the temp hits 205.

Serve.