Brisket Burnt Ends

-Trim the brisket. Remove excess fat and silver skin from the brisket. And remove the point from the flat. It’s going to feel wrong (just trust me)

-Prepare the rub: In a bowl, combine 2 parts 16 mesh black pepper, 1 part Lawry's (weight equivalent of classic 1 part kosher salt), and 1/2 part garlic powder. Mix well.

-Coat the brisket generously coat the trimmed brisket with the rub, ensuring all sides are evenly covered.

-Fire up the pit and set the temperature to 250 degrees Fahrenheit (120 degrees Celsius). Allow it to preheat for the first couple of hours.

-Place the brisket on the pit with the fatty side up and the thick side towards the fire. Let it cook for approximately 9 hours or until the internal temperature reaches 180 degrees Fahrenheit (82 degrees Celsius).

-Wrap and rest: Remove the brisket from the pit and wrap it tightly in butcher paper. Place it in a toaster oven set to 155 degrees Fahrenheit (68 degrees Celsius) and let it rest overnight for about 12 hours. (this part is optional)

-After 12 hours, unwrap the brisket and let it rest for about 20 minutes to cool slightly.

-Cube into burnt end snacks, cut the rested brisket into small cubes to create burnt end snacks.

-If desired, you can enjoy the burnt ends as is, or you can add some tallow, butter, your favorite BBQ sauce, or hot sauce to enhance the flavor. Toss the burnt ends in the chosen sauce mixture.

-Finish on the pit: Fire up the pit to 300 degrees Fahrenheit (150 degrees Celsius). Place the sauced burnt ends back on the pit and let them cook for approximately 2 hours, tossing them around occasionally, until they are heated through and the flavors meld together.

-Remove the burnt ends from the pit and serve them as a delicious snack. Enjoy the flavorful brisket burnt ends!

Note: Cooking times and temperatures may vary, so it's important to monitor the internal temperature of the brisket for the best results.