I know that some of my friends will think that this is heretical but I made burnt ends in the oven and not on a grill or smoker.
It is always good to know your butcher and be able to get an awesome cut of meat. Here in Brazil I get the opportunity to make my own seasoning mix.
Before adding the seasoning blend you need to trim off all the unnecessary fat. Fat is flavor and you need it but there is some tough large fat that needs to be trimmed.
Brisket needs to be cooked low and slow to turn out best. I cooked the Brisket for 4 hours on a low temperature in the oven.
After pulling out the Brisket I let it rest before we cut it up. This is very important because it allows for the meat to rehydrate.
While the Brisket was resting I made some BBQ sauce. After cutting the Brisket into cubes I then bathed them in BBQ sauce and put them back into the oven to get some good crust.
In the end the dinner was wonderful with Aipim, Burnt Ends and Coleslaw. All of us loved the meal.