|Banner advertisements by bbqads.com|
Ok so burnt ends are from the point which is cooked for additional time after the flat is ready. Keep in mind that I'm not looking at this from a competition viewpoint where how it looks is so important or in a restaurant situation where you want the best yield as much as just backyarding it, but this seems backwards to me. Why not just use the flat if its done first for burnt ends and then the point for sandwiches in a restaurant and presentation in competition. Doesn't the point have more natural flavor anyway because of containing more fat than the point. And after all, didn't burnt ends come about unintended...by mistake you could say. What did they do with the point before burnt ends were discovered.
The BBQ Forum Home Page