Burnt Ends, a super tasty nugget of cow that just melts in your mouth. And it should, after 18-24 hours of cooking!
When making a beef brisket, I almost always use a Packer brisket. After cooking, before the final rest, you can separate the point from the flat. Let the flat rest for slicing later, but chop the point into 1″ cubes. Place in a metal pan with a bit of rub and any juices you were able to salvage from the Texas Crutch while cooking the brisket.
Smoke at 225 for 6-8 hours, stirring the burnt ends every 60-90 minutes, and adding a bit more rub each time. For the last hour, hit the pan with a bit of BBQ sauce, stirring well to coat all the burnt ends, and let the sauce set up. Delicious!
