Burnt Ends Over Onion Straws

Directions Print

1. Season the brisket point with salt and pepper. Smoke for 6 hours at 250 degrees.
2. After the brisket has smoked let it rest for 20-30 minutes before cutting into cubes.
3. Add 1 tsp. of water to 2 oz. of BBQ sauce and whisk to combine. Toss 5 oz. of the burnt ends in sauce.
4. Fry 3 oz. of onion straws until crispy, season with salt and pepper. Place the onion straws in the dish first.
5. Top the onion straws with burnt ends. Scoop 1.5 oz. of the Dairy Free Boursin and place over the top. Add .25 oz. of chopped cherry peppers and garnish with 2 oz. of the pickles.