Our burnt ends are double-smoked cubes of brisket with a sweet homemade glaze and a little char. If they didn’t sound good enough on their own, we serve them up by the half-pound.
It was a tough job, but someone had to do it: we tasted so many macs, with so many different combinations of cheeses, before we found one that was just right. And boy, did we find one.
We smoke a brisket for 18 hours, sauce it, shred it, smoke it again, serve it on grilled tortillas, and top it with house-made Southwest Slaw. Just want some of that Southwest Slaw? We can do that.
