"Burnt ends are one of the best things in barbecue. They are magic morsels of meat. They are the “point” from a smoked brisket cut into one-inch squares, re-seasoned, possibly sauced, and then put back on the smoker. They are to die for. You can make them yourself or buy them from your favorite barbecue joint. "
24 brisket burnt ends
24 medium red bliss potatoes
1/2 cup 3-cheese combo of chile, Colby & jack cheeses
1/2 stick unsalted butter
1/2 teaspoon salt
Canola oil, enough to rub the potatoes
Heat grill to 425°F. Rub potatoes with oil and sprinkle with garlic salt. Place on a baking sheet and bake on grill for about 45 minutes until done.
Slice off top fourth of each potato and use a melon baller or spoon to scoop out insides into a bowl, leaving the skins to be filled later.
Add cheese, salt and butter. For a little more zing, add barbecue rub. Mash together. Place one burnt end into each empty potato skin. Fill around the meat with potato mash, and mound more mash on top. Sprinkle with barbecue rub. (You can make these ahead of time up to this point and refrigerate.)
Put potatoes on baking sheet and back onto grill until golden and warmed through, about 20–25 minutes. When done, drizzle with au jus or top with sour cream and drizzle with barbecue sauce.