Ingredients

1 removed point from a whole smoked brisket into 1“square pieces

1 cup beef broth

2 cups sweet BBQ sauce

4 humberger buns.

sandwitch

Reynolds wrap heavy duty aluminum foil.

Method

Preheat the grill to medium

Form 2-2 feet pieces of reynolds wrap.

Heavy duty Aluminium foil into a largebowl like shape with the sides being 2 inches tall and add it to the grill on medium heat.

Add the cut up point from the whole smoked basket to the foil bowl along with the beef broth and bbq sauce and mix until combined.

Cook the basket for 30 minute on medium for 30 minute on medium heat with the grill door closed or until they appear to be caramelized and deeply browned almost as if were burnt.

Serve the bbq burnt ends on humberger buns.

Green olive tapenade.

1/3 cup parmeasan coarsely grated

Prepare a grill for medium high heat, cut lemon in half crosswise and thinly sliced 1 half, remove seeds. Set remaining lemon half aside for serving. Grill lemon slices turning occasionally until lightly charred about 2 minutes . Transfer to a cutting board and coarsely chop.

Place in a medium bowl .Using long tongs place clams directly on grill . Carefully transfer to a large bowl as they are open. Try to save as much clam liquor as possible, but some will inevitable split into coals  let cool. Remove clams from their shells and coarsely chop . transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes and ¼ cup oil season with salt and black pepper. Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred about 5 minutes. Top toasts with clam mixture, some green olive tapenade, then parmesan dividing evenly, cut into pieces, cut reserved lemon into wedges and serve alongside toast for squeezing over

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