Crock Pot Burnt Ends

Step 1

To prepare a whole packer brisket, detach the point from the flat. Do this by carefully slicing along the tough white fat seam that divides these two muscle sections. For the brisket point, eliminate any residual hard fat and reduce the thickness of the upper-fat cap to approximately 1/4 inch.

Step 2

In a small bowl, add black pepper, salt, garlic powder, and mustard powder. Whisk until well combined. Season all sides of the brisket point. Then, place the brisket in the crock pot.

Step 3

Cover and cook on low for 7-8 hours or until the brisket reaches 195℉ internal temperature.

Step 4

Remove brisket and let rest for 5 minutes. Then, cut into 1½-inch cubes. Add back into the crock pot along with the BBQ sauce and brown sugar. Toss to coat.

Step 5

Continue to cook for 1 additional hour.

Step 6

Remove the caramelized burnt ends from the crock pot and serve with your favorite sides or over a toasted piece of white bread.