Brisket Stories: Pt 3 - Burnt Ends

Brisket Stories: Pt 3 - Burnt Ends

Chef Ben shows us where the sacred burnt ends come from. By separating the point and flat, and giving the point some extra time in the smoker, you get a thick, juicy, muscle that can be cut into cubes of the crispy, savory, bits of brisket goodness we like to call burnt ends.