This burnt ends recipe is for cooking a whole packer brisket and then portioning the brisket point into burnt ends. There are ...

A complete brisket, called a packer, has the flat and point connected. If you’re an amateur butcher, you’ll enjoy trimming a whole packer brisket until the shape is uniform and the fat cap even.

Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.

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