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18th & Vine Burnt Ends Gallery
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After 12-14 hours in the smoker, Dallman prepares to trim the burnt-crisp points away from the brisket.
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The brisket trimmings are cut into chunks, producing bite-sized morsels of burnt ends.
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Dallman carefully blends the perfect ratio of meat, fat, and smoky bark.
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Dallman piles the burnt ends into a pan, where they head back into the smoker for another hour or two.
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In the process, the burnt ends baste in 18th & Vine's "secret sauce" until the bark caramelizes.
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The burnt ends are then served with housemade pickles and pickled onions – the perfect mix of smoky, sweet and salty.
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Bask in their meaty glory.
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And thus, a perfectly succulent cube of meat candy is born.
