Was it a dream? I remember calling up just this past Sunday to place a Father's Day pick-up feast with pulled pork and sliced brisket, asking for as much bark and crust as possible. Then I heard the question: "Like burnt ends?"
Burnt ends are BBQ black gold. A delicacy of the Kansas City school of Q, they're the crisp and fatty brisket ends, traditionally cubed, then smoked again—sometimes slathered with sweet, tangy, ketchupy KC-style sauce.
Not everyone loves them. Some people find them too tough and dry. These are the same people I'm guessing who don't like the corner or edge pieces of baked macaroni and cheese, cornbread, or cobbler.