Point of Brisket Smoked 12 hours
½ cup Gunnars Seasoning (Sweatin Bullets is my preference)
Cut the point into 1in cubes removing extra fat wherever possible.
Place piece in large bowl and pour seasoning over the top. Toss to coat all sides.
In a cast iron pan, cook on low to Medium heat. No additional oil is necessary. Allow the fat to render out of the pieces. Turn pieces regularly to crisp all sides. Cook Approx 20 to 30 mins, more time may be necessary based on size of cubes.
Burnt Ends are done when they are not chewy when eaten. When done place on paper towels to absorb excess oil and cool.
Serve.