This weekend I cooked with my friends' BBQ team. When they trimmed down the brisket, they took a lot of meat off. So I took home about 2 1/2 lbs of meat trimmings (not including fat). Some were big pieces others small. So I took the small and thin pieces, ground them up and made meatballs. They came out great but I forgot to take pictures.
I took the two bigger pieces and decided to make burnt ends.
So I threw them on the smoker to cook.
Took them off when the temp reached about 160* and got ready to wrap in butcher paper.
Left them on for about an hour and the temp was 202.
Chopped up and sauced and ready to go back on
All done.
They came out great. especially for meat scraps