Moist. Buttery. Heavenly. Juicy. Tender. Tasty.
My favorite piece of meat to eat in the entire world. That is what burnt ends have become for me.
Burnt Ends are born from the point of a brisket. Not the brisket flats you buy at your local grocery store. The big full packer briskets. I think the local groceries stores are conspiring to convince the general public that the flat is all they need and want, and they’re keeping the point all to themselves while twitching their mustaches with an evil grin.
But that’s just a theory.
After completely smoking the brisket that has been coated with our Award Winning Brisket Rub, you simply slide the point off. It will easily pull away from the flat, with only a layer of fat holding it on. Then you cut the point into chunks, trim off the majority of the fat, and let the magic begin.
Some choose not to use liquid – they put straight into a pan and quite literally burn them. I like the flavor the liquid provides and don’t want my ends completely burnt. So I cover the bottom of the pan with some of those happy juices leftover from our wrap phase. Then I absolutely devour the ends with rub. Cover them. All over.
Smoke them for another 45 minutes to an hour at 250 and they’re ready. If they don’t melt in your mouth like a warm stick of butter then you’ve done something wrong. When done right, you’ll quickly understand why this is my favorite BBQ treat.
A little piece of Meat Heaven.
Brisket Burnt Ends
- The point of a full packer brisket
- Beef Rub
- Juice from your brisket
- After smoking your full packer brisket, remove the point from the flat by sliding your hand in between the two cuts. Only a layer of fat holds them together. With a heat resistant glove this should be easy to separate.
- Cut into small chunks - about 1 inch cubes.
- Place in a small aluminum pan with a layer of the brisket juices covering the bottom.
- Cover ends with rub. All over. Shake, rub again. Shake and rub again. Cover them.
- Smoke at 250 for another 45-60 minutes until dark.