The brisket are cut into family size portions usually around 5-8lbs... Some of the packages will be the flat, some will be the point of the brisket. This size would be perfect for smoking or in the crockpot! We also keep them WHOLE and cut length ways! And now Burnt Ends too!
pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
To make burnt ends, you'll cube and season your meat and add it to the grill at 250 F for about 4 hours. They won't be done until they are close to 200 F internal temperature and you see the fat and connective tissue has fully rendered and the meat is melt in your mouth tender without any chewiness.
Making burnt ends is a slow process. It takes time to cook tough brisket meat to tender perfection, then more time to complete the additional steps off the grill to add maximum flavor and texture.