Recently I saw a picture of an order of Burnt Ends from RUB in New York City.
This looks for all the world like what are known around here as Rib Tips.
Is there a difference, or is this a regional "water fountain VS bubbler" type of thing?
In the old days at Arthur Bryants, there was a tray to the left of the meat slicer where the ends would get thrown when the brisket was almost sliced out. One was free to take these, (but they didn't tell you it was OK)
and along with unlimited extra wonderbread and pickles! -presto you had the next days lunch. Smoky, burnt and fat, these were everything wonderful and bad for you at the same time.
Alas, over time they became a menu item and then spread all around KC. (and beyond),
but it isn't the same.
Yuuuuum!! Burnt Ends.
I cooked four nice packer briskets this weekend. After they are done I trim off the points. The flats get sliced at that time and the points go back on the smoker to render more fat. The resulting product is burnt ends. I usually cut them up in chunks and serve in bbq sauce, some come out so nice I slice think like a brisket. Great tailgate food.