rant about our trainee at the restaurant that cut off the burnt ends of the brisket and put them in the scrap pile (breathe, Julie, that's it, inhale, hold it, exhale....), here is a recipe for "faux" burnt ends.
If you see burnt ends listed on a restaurant's menu, by the way, I'll betcha ten bucks they aren't the real deal. Do the math. Giant 8-12 pound brisket, with two bitty ends that everybody wants. Well, many of us do. There is a reason why we don't offer brisket burnt ends at Smokin' Pete's. I regularly steal them for my lunch.
There has to be a perk for all this, right?
Faux ends are quite tasty, and a great way to use the fattier part of the brisket, the point, or deckle.
The process is simple. Cut up a chilled brisket, or the deckle portion of one into end-sized chunks. If you smoke the whole packer, separate the deckle or point to chill fully before you cut up into pieces. Trim the larger channels and caps of fat. (If what I just said doesn't make sense to you, here's a review of brisket terminology).
Put the brisket pieces in a foil pan and put back in the smoker for about 2+ hours. Stir once after about an hour. Keep the smoker on the low side of slow- about 180 degrees, but get it good and smoky.
Remove once the bits are a little bit crispy like the ends you love.
Burnt ends are excellent with slaw on a sandwich, or a perfect flavor punch to chili and stews.
I prefer to snitch at them with my fingers.