What better way to utilize the point section of a full-packer brisket than for burnt ends?  None better, I say and here we go! A full-packer brisket is made up of two pieces of meat: the long flat portion known as “The Flat”, and the thick nubby portion known as “The Point”.

The point is fattier and slightly tougher, since the fat doesn’t render out as easily. Therefore, making burnt ends is a logical choice, turning this tougher portion into chunky morsels of deliciousness.

You can check out the separation of the two cuts from the http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=432&title=all-american-barbecued-brisket - whole brisket HERE. It was barbecued along with the flat over hardwood briquettes, mesquite and hickory chunks. The point was pulled off the barbecue at 185 F internal –

 

Beginning slices show the meaty juiciness that will become the much-sought after barbecue delicacy…

Slice it thick, and then chunk it up like this-

 

 

Use any barbecue sauce you like for this. The choices are many, and tonight I tried a new one- Pappy’s……love the label~ especially the nutritional statement…..

 

 

Pour the whole bottle over the chunks. Yep, you need to bathe these babies like this:

 

After they’re sauced, mix them well and put them in a disposable aluminum tray like so-

 

Back into the barbecue they go, at same temps, for another 2 hours. They will thicken up nicely and get a very pretty, crusty coating over them like this-

 

And here is a close-up of the finished burnt-ends. Delicate, melt-in-your-mouth morsels this tough cut of beef has become. The traditional way to eat them is between two slices of cheap white bread…nothin’ else!