How To Make Burnt Ends

BBQ enthusiasts know what burnt ends are. Technically, burnt ends are the crispy crusty bits of brisket that fall off the edges when slicing. After those became so popular as a "side dish," pitmasters created a process to make their own burnt ends from the point of the brisket.

A whole brisket is comprised of two different sections: the flat and the point. Most BBQ joints serve the flat since it is leaner. The point isn't as desirable because it is fattier than the flat. In Texas, we tend to not make this distinction. Restaurants, patrons are given the option of "lean" or "little bit of flavor" for their brisket -- flavor being the fat.

When cooking at home, I reserve the point of the brisket, cut it into cubes and return them to the smoker.

Here's how you do it.

• 1 cooked brisket "point," separated from the "flat"
  
• 2 TBSP brisket rub or seasoning
  
• 2 TBSP BBQ sauce

After a whole brisket has smoked to doneness, trim the flat away from the point and serve the flat to your guests. Slice the point into 1 inch cubes, removing any large areas of fat.

Toss the cubes with the rub and the sauce. Place in a pan inside your smoker for another 2-3 hours at around 200 degrees.

The results are these flavorful, smoky, chewy bits of meat that will leave you breathless.