Burnt Ends

[Lee Rogers]

I am thinking about trying to make some burnt ends on my WSM for the first time. Ive never made them before, but they are my favorite BBQ dish and its what i almost always order when I go out for BBQ in KC.

I know traditionally burnt ends are just the trimmings from a brisket, but is it possible to turn the whole point of a brisket into burnt ends? Does anyone have any tips/recipes?

 

[Roger P]

Yes, use the whole point. I usually separate the point from the flat once the flat is done. Cube up the point, toss it in some more rub and sauce, put the whole thing in a disposable foil pan, and back on the smoker for a couple more (or longer) hours. Add sauce at-will to get what you want.

 

[Tom S.]

Just reading the descriptions on the burnt ends makes me really want some Arthur Bryants right now.