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In Reply to: Re: RE:separating point from flat?/Chez/Burnt ends posted by Wildman on July 24, 2008 at 15:43:37:
well, i guess the name *burnt* ends is somewhat misleading ... while they may look burnt, the goal is just to get some good caramelization/bark on the chunks of meat ... if they're made right, they should be moist and juicy on the inside. that's why brisket points work so well ... lotsa internal fat to keep the meat moist.