Traditionally, this dish is comprised of the literal burnt ends of a slab of brisket. The large slab of beef, which spends hours cooking in a smoker, has thinner edges that cook through more quickly.

These burnt ends are made with beef chuck roast as it cooks quicker and is cheaper than using brisket. Even better, you don't ...

Mix the sugar, salt and spices and rub into the meat all over. Place in the fridge for 4 hours or preferably overnight. Heat the oil in a frying pan and seal the beef all over - be careful not to ...