Burnt ends aren’t the leftovers anymore, they are now a headlining item! Try these burnt ends smothered in Pappy’s signature sauce and piled high on a bun and tell me that’s not the most amazing thing you’ve ever tasted.
Courtesy of Pappy’s Smokehouse in St. Louis, Missouri.
Burnt Ends Rub
Burnt Ends Sauce
Combine and mix rub ingredients in a bowl. Set aside.
Separate the point from the brisket flat, trimming along the fat cup of the flat. The trimmed portion is your burnt ends.
Season the entire point liberally with Burnt Ends Rub.
Place in smoker with fruitwood at 200ºF for 20-22 hours.
Combine and bring the sauce ingredients to a simmer, whisking to keep the brown sugar from clumping. Set aside.
Remove exterior fat from the cooked point (recommend using heat gloves as your hands are the best way to get started).
Cube the trimmed point into roughly one-inch cubes of meat.
Toss the burnt end cubes with the sauce.
Serve on a bun or white bread.