Hey, welcome back to How To Barbeque Right!

I'm Malcolm Reid, today i'm gunna show you how i make brisket burnt ends. Now the burnt ends come from the fatty point end of the brisket. It's got all that marblin' in it, and as it melts its gunna make those burnt ends taste awesome, that's what gives 'em so much juice, so much flavor. Now when you're cookin' burnt ends, if you can source just the point, that's great, but I always have trouble findin' it, so I'm cookin' a whole brisket today. I've got the flat end and the point. We're gunna season that flat, cook it, make some great eattin' food. But, 'Im really concentrating on these burnt ends today, and I wanna show you how I turn them into those awesome brisket burnt ends, its the best part of the point. They're gunna be great, lets get to cookin!

So for these burnt ends, I'm, starting with the whole 18-pound packer brisket. Now, we wanna get a lot of the fat off and get this thing trimmed up. There's a lot of drop on brisket, but you don't wanna throw any of this fat or extra meat we're taking off cuz this is great to grind and turn into hamburgers. The first thing I'm gunna do is kinda cut a line down beside where that thick vein of fat is. We're gunna separate that off the top of the brisket. It kinda connects the flat part and the point. Once you get it open, you can see where the point starts, and we're just gunna start carvin' out the flat. We're gunna cut it down, and separate it all the way right up under that flat. That lets us work with just the point end, and the point covered in fat. Flip it over, you're gunna see a lot of the thick fat, we wanna cut all this off and we wanna expose the meat. There's so much marblin' in it that we don't need the excess fat for flavor, cuz this gunna melt from the inside and lend us some juice to that brisket. Once we get the point all cleaned up, just wanna remove any connective tissue that's on it, any of the sinew and its ready to go. Now for the flat portion of this brisket, I'm just cutting the fat off the bottom to a quarter inch and taking a little fat off the top. 'Im not getting real aggressive here, i just wanna clean it up a little to make some nice, even slices.

So now we've got the brisket trimmed, this is what we have. We've got the flat separated out and shaped, were gunna make some awesome slices down it, but then we've got our point, and this is where we're concentrating today for our burnt ends. See we've taken the fat off it but we still see that marblin' through it. And were gunna be able to cook this whole, get some bark and some smoke on the outside, and then were gunna cube it up latter into those burnt ends. The first thing were gunna do is get our seasoning on it. And brisket needs a ton of salt and a ton of pepper. My AP rub works perfect here, hey if you just wanna use salt and pepper, go ahead that makes a great brisket too. But I'm givin' it a good dose of AP to start. Front side and back side, and while I'm here I'm gunna go ahead and season this flat. And you can see we still have a quarter inch of fat on the bottom of that flat, that's perfect, I like a little bit of fat on the bottom of each slice.