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LITTLE ROCK, Ark. (KTHV) -- Springtime is here and that means many people will be hitting the grill.

Anthony Michael with Cross-Eyed Pig stopped by to share his tips on "burnt ends" of brisket.

He says to take about 1-2 pounds of the brisket and cut into cubes. Add them with 1-2 cups of barbecuesauce in an aluminum pan. Cover tightly with foil and put back on the grill for 30 minutes to an hour. Then serve.

It's that easy!

You can find Anthony Michael at the Cross-Eyed Pig located at 1701 Rebsamen Park Road. You can reach them at (501) 227-7427.

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