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In Reply to: Brisket and Burnt Ends posted by PaddyQ on July 14, 2015 at 01:39:23:
Burnt ends are not now what they were to start with. The little chunks of point that are created for competition are not really burnt ends they are just called that. The point of a brisket is more fatty and I like to separate it from the flat and cook it some more time after the flat is done. This will render the fat out and make it better than the flat in my opinion. It takes practice to learn what you like.
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