So insanely delicious, you’ll be grilling these up often! Made in a way you’ve never tasted before and include all your favourite summer grilling flavours. Everyone will be lining up for more.
Slow cooking is the best way to make brisket as it is usually a tough cut of meat. Ask your butcher for the "flat cut" of the brisket and to trim the layer of fat down to 6 mm. This will help to keep the meat tender as it cooks.
Burnt ends are the point end of brisket, cubed, sprinkled with sugar, then coated in sauce and returned to the smoker until they become melt-in-your-mouth, beefy candy bites.