Burnt ends

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Fatty brisket trimmings cut from the deckle and edges of the flat. A specialty of Arthur Bryant’s in Kansas City and popularized by writer Calvin Trillin in the book Alice, Let’s Eat. Note: In recent years, I’ve noticed an unfortunate tendency for more mass-market barbecue restaurants to sell diced cubes of brisket meat as “burnt ends.” Burnt ends aren’t meaty: they’re fatty, crisp, and delicious.

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