Burnt Ends

A Kansas City specialty, the burnt ends of a barbecued brisket are fit for a royal feast. Barbecue novices may shy away from these extra-crusty, extra-chewy little nuggets, but aficionados clamor for them. Any pit-smoked brisket has plenty of blackened surface to cut into ends, but we prefer to use the fatty top portion, or point, sliced off in one piece and cooked again. If you don’t want to take the time for this on the same day you barbecue initially, freeze the meat and put it back on t