I smoked today's brisket with oak wood, Texas style, seasoned with just salt and pepper.
The last picture is the crispy end that was closest to the fire. Arthur Bryant used to put these trimmings out for people to take and nibble on while waiting in line to order. They were very popular but he couldn't put them on the menu because this is about all there is on one brisket. There were never enough to make complete servings for one without running out before they were open after a little bit. After his death, someone reimagined his burnt ends by cubing the almost done large end of the brisket, putting some more rub on it and a little sauce and finishing it in the smoker. That is what you will get when you order burnt ends at any BBQ restaurant today.
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