Brisket Burnt Ends VIPs

Ingredients

• 12 lb Beef Brisket Point (Hump) (Whole point section with the most marbling; keep refrigerated until ready to cut)

Instructions

1. Identify VIP Guests

   Before you start cutting, note the guests who are paying the most and plan to give them a burnt‑end portion as a thank‑you gesture.

   Time: PT2M

2. Halve the Brisket

   Place the whole brisket on the cutting board and cut it in half lengthwise, creating two equal pieces.

   Time: PT3M

3. Trim the Flat Muscle

   From the half that contains the point (the “hump”), cut off a couple of inches of the flat muscle that runs along the side. Discard or set aside for another use.

   Time: PT4M

4. Cut the Point into Chunks

   Take the trimmed point section and cut it into 1‑ to 1½‑inch cubes. These cubes will become the burnt‑end pieces.

   Time: PT5M

5. Hand‑Deliver Burnt Ends

   If you have a slicing table, place the prepared chunks there for easy access. Otherwise, pick up a chunk and hand it directly to each VIP guest, letting them know it’s a special treat.

   Time: PT1M

6. Reserve One for Yourself

   When no one is watching, grab a burnt‑end chunk for yourself as a well‑earned reward.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g