14 pounds o' burnt ends

So, on a whim, I called a local butcher and asked if he would be willing to save a couple brisket points, when they cut up a packer.   He seemed surprised by the request, and told me "Normally we grind them up, but yeah, I can save you a couple."

When I walked into the shop, I told him my name and he recalled that I was the "brisket point" guy.  He went into the back, and came out with a gigantic cryovac'd bag with two massive points.  He dropped it down on the counter with a thud, and I saw that it weighed 14.37 lbs.  He smiled and said "I got you some big ones."

These monsters will be delivered to a Super Bowl party tomorrow as burnt ends.  Can't wait to see how they turn out.

For reference, the cutting board those things are on is 12"x18".    


After trimming them up a bit, and scoring the fat.  The one on the left has the fat cap down



And, after a liberal rub of brown sugar, paprika, salt, pepper and espresso powder.  

They go on the Egg here in about 20 min.  They should be done sometime around noon or so.  Egg is steady at 275, with hickory and apple.   

If I would have known that I could just call a butcher and get a brisket point without having to buy the flat, I would have done it years ago.  I hope this turns out as good as last time.  

14 pounds!  GOOD GOD!