Directions

1. Preheat smoker to 250° - 275°
2. Trim any excessive fat from the beef (leave ½"). Cut the beef into 1½" cubes. Season on all sides with the BBQ seasoning, and allow to adhere.
3. Line the cubes (not touching) on a roasting rack. Top the beef lightly with the BBQ salt. Transfer the entire rack inside the smoker and allow to smoke for approximately 2 hours until mostly tender.
4. While the beef is smoking, marinate the thawed pineapple tidbits in the cinnamon liquor for one hour, then drain well.
5. Coat the pineapple tidbits with the cinnamon and sugar and grill over open flame until caramelized. Hold until service.
6. After the beef has reached an internal temperature of at least 195° and is tender, transfer the cubes to a hotel pan and add the light brown sugar, butter, 16 oz of the pineapple juice, and 8 oz of the BBQ sauce. Cover tightly with foil and return to smoker for approximately 1 hour.
7. Remove the beef from the smoker and take cubes out of the braising liquid (discard the liquid).
8. Combine the remainder of the pineapple juice, BBQ sauce, apple jelly & hot honey syrup and pour sauce over the burnt ends. Make sure all sides of the cubes are coated. Return the uncovered pan to the smoker for 15 minutes.
9. Top with the marinated grilled pineapple topping and serve.