Recipe: Burnt Ends

If you’re a fan of smoked brisket, you’ve likely had burnt ends.  I’ve had them, but frankly I usually don’t bother and simply slice up the point of the brisket along with the flat.

For the uninitiated, the brisket is made of 2 muscles.  The flat is the leaner of the two, while the point has more fat.  The grain of the two muscles run counter to one another and are joined by a seam of fat.  Buying the whole brisket, or “packer cut”, can be intimidating to some as there is a significant layer of hard, white fat covering a good portion of the meat.

Typically, I will buy and cook the flat.  The cost per pound is definitley more, but my family prefers the leaner cut and it takes a good amount of work to trim a packer cut before cooking.  Nonetheless, I purchased a small packer cut brisket this past weekend and put it on the Big Green Egg on Sunday morning.

As the brisket was finishing up, I called an audible and decided to seperate the point and cut it into cubes.  I placed these in a pan and hit them some of my rib sauce.  I know, I know, rib sauce on brisket?  Trust me, these were the best burnt ends I’ve done.  And, I’ll definitely do them again.

Heck, maybe I’ll even start buying the packer cut from now on.

Cheers,

Braddog

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