Beef Burnt Ends

Directions

1. 1
   Trim excess fat from the top and bottom of the cooked brisket point.
2. 2
   Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
3. 3
   When the cooker reaches 250F, place the beef brisket point on the void side of the grill and close the lid.
4. 4
   Cook for 1 hour and 30 minutes.
5. 5
   Remove the brisket point from the cooker and cut it into bite-size chunks.
6. 6
   In a small pan, mix 1/2 cup of the beef drippings with the barbecue sauce and heat.
7. 7
   Pour the liquid over the beef chunks and serve.
8. 8
   Rather than view brisket as one cut of meat, think of it as two cuts.
9. 9
   Within each whole brisket there is the flat and the point.
10. 10
    The sliced flat is what most people think of as beef brisket, a very lean muscle with a distinct grain.
11. 11
    The point, however, is highly marbled and covered by a thick slab of fat.
12. 12
    A thin layer of fat also separates the two cuts.
13. 13
    Following this line of fat with a knife allows the flat and point to be separated easily after cooking.
14. 14
    With a little extra cook time, the entire point of the brisket can be transformed into those wonderful bites called burnt ends.
15. 15
    Indirect heat
16. 16
    Hickory, Oak, Mesquite