Kosher Dosher...“I am a culinary Heretic"

  (OP-7/2014) The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible

  As most of you know, Burnt-Ends are the caviar of Smoked-Foods. Having done this several times now, I can emphatically say I prefer the point (Second Cut) to the flat. The point has so much more fat!!!! I've documented this process before, which can be found  HERE .  Note: IMO, there are two ways to make SV-Processed Burnt-Ends, and one is slightly better than the other. Of course, it depends on how much time you have and if you are willing to go the extra step. In this version, I skipped the extra-step because of time constraints. The extra step, which I will outline for you, is slightly better.  In this Version-  Dry-Brined with your favorite Rub and place in the refrigerator for 48-72 hours. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional steps will be outlined below.  Superior Version-   Dry-Brined with your favorite Rub and placed in the refrigerator for 48-72 hours. Smoked at 225f until an internal temp of 135-145f is reached. This i