Demand for these crunchy bits of meat is so high in barbecue-crazy Kansas City that some places fake them by using the lean part of the brisket. Reputable establishments, of course, never do this, and neither do we.
To make about 1 pound of burnt ends, place the cooked Barbecued Brisket, flat side down, on cutting board. Cut tapered end off fatty side. If not burnt enough, toss end on a preheated 265° grill until crunchy, about 1 hour. Then cut into cubes. Serve as is or in sandwiches.