There are two cuts of brisket, the point and the flat, and burnt ends come from the former. Sometimes referred to as the "deckle," this part of the cow is often fatty and juicy, so while it makes ...

Season the brisket with salt, pepper and ras el hanout. Use a drizzle of oil to sear the brisket in your slow cooker on both sides until golden brown. If your slow cooker doesn’t have a sear ...