Burnt Ends are tough, smoky pieces of brisket that are the results of the end pieces of a brisket or a portion of a brisket that has been double smoked.  These pieces can be added to things such as baked beans, chili, or a stew to add flavor.

Burnt ends are an acquired taste for many, but for lots of BBQ beginners do not like the intense smoky taste that these provide.  If you do not like a lot of smoke flavor in your meat, you will probably want to stay away from the burnt ends.

Instructions for making Burnt Ends:

• Take portion of the brisket (the point portion) and dice it up into small cubes
• Place in an aluminum foil pan with holes poked in the bottom, allows more smoke in
• Smoke at 225 degrees for 2 hours
• Pull out of the smoker, transfer to a new aluminum foil pan and add your favorite BBQ Sauce
• Place back in smoker for an additional 1 1/2 hours
• Pull from smoker and use in dishes such as chili, baked beans, or a stew.

I did these for my first time with brisket I cooked for the the 4th of July, and they definitely had a good strong smoky flavor.  I used a Texas style BBQ sauce made with rum and molasses.  The taste was great, but have a feeling people not much into BBQ would not care for them much.  I would definitely use this delicacy in future chili recipes or baked beans.