Simple Burnt Ends

Once your full packer brisket comes to 170F split the brisket flat from the point - and trim out excess fat from the points. Cube in 1” squares. Re-season with Rub and return to the grill in an uncovered aluminum pan at 275F for 1-2 hrs or until the fat is rendered through. I like to turn them over every 20-30 minutes to develop more bark. Drain excess fat and add in 1-2 cups apple juice (for two points) and 1-2 cups bbq sauce. Cover with foil and return to the grill again at 275F. Turn them over every 30 minutes. Grill until the internal temperature of the burnt ends is 210F or they are soft enough to your liking. Rest for 1 hour and serve with additional bbq rub if desired. Great burnt ends every time.