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Burnt Ends are amazing. Definitely recommend you try them. You make your brisket as usual; but reserve the end pieces of the meat. You take those end pieces, cube them, and cook them again. The second cook doesn't need to be anywhere near as long as the first. Just throw them on at around 300 with whatever smoke you used the first time. Let it go for 30 minutes to an hour. Then toss them in whatever sauce you want to use. I recommend looking up Adam Perry Lang's melting garlic sauce. That's what he uses for his burnt ends recipe, and that's truly one of the best recipes I've ever encountered. Good luck!