I’ve been cooking brisket as often as possible for more than a year now, but it wasn’t until just a few weeks ago that I tried to make one of those briskets into burnt ends. The result of that first attempt was a mind-blowing explosion of flavor that I instantly knew would be a perfect fit for one of our Taco Tuesday specials.
I started out this special by spending 12 hours smoking two beautiful briskets over oak and hickory. Then I cut those briskets up into small cubes, tossed them in my Too Sweet BBQ Sauce, and threw them into the convection over to render out even more of the flavorful fat.
If you were hanging out at the bar last night, I probably handed you a sample of those burnt ends. They were amazing. And today we are serving them as tacos topped with a little more of our Too Sweet BBQ Sauce, shredded cheddar cheese, our Smokehouse Coleslaw, and fresh cilantro.