Now when you season the brisket for cooking you can season in between the two muscles, giving your brisket a deeper flavor. When you cube up the meat, you’ll have two sides already seasoned! (Also, by removing the fat between the two muscles, you make the brisket much more uniformly shaped, helping it to cook more evenly.)
So what about that candy coating I was alluding to? Enter sauce. Giving the beef bites a light coating of sauce before recooking them means that the water in the sauce will partially cook out, thickening the remaining sauce until its flavors are concentrated and it becomes sticky. Note, though, that they are not caramelized. Sugars don’t caramelize until temperatures above 300°F (149°C). If you want true caramelization, you’ll have to blast your burnt ends with some real heat, but they don’t need it. They are fine on their own sticky merits.