Brisket Burnt Ends

Remember the “dog ears” under the Smoked Brisket recipe? In step 5, we trim away the deckle. Some barbecue restaurants leave it on. We always remove it to create a more aerodynamic shape for our briskets. Partially, it’s for aesthetic reasons because we end up with more beautiful slices of point meat, but also, we believe it lends itself for more even cooking. When left on, those jagged edges will burn and crisp up. There are several things you can do with