Need the Brethren, how do I...

[jack040806]

I really want to try burnt ends, but I'm clueless. How do I go about making this delightful little treat? I am also curious what sauce you use on them, I know that most are unwilling to give away their recipe's but any help would be appreciated.

[txschutte]

I usually take the brisket point, cube it up, then throw it back on the smoker with a coating of sauce. When they're good and dark, MMMMMMMMm.........

[smythers1968]

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.

[jack040806]

Cool, thank you. I am going to need to do this soon. I want to do them tomorrow but who knows what the weather is going to do?

[BBQchef33]

i have a few ways..

cube up the point, at least an each square,if not a little bigger.

option 1. Coat them with sauce, and put them on a hot grill till the sauce carmelizes.

option B. re-season with some rub and put back in the pit till they get dark and crispy, sauce a few times if u like.

option III. Reseason with rub and a light glaze.. put them in a pan with some holes in the bottom to drain grease and put in the pit.

I dont like them to burnt. I only put them back till the sauce sets.