Anybody ever make "burnt ends" out of the flat and slice the point portion.
Thinking about doing this next time. The burnt ends are so tasty and go so fast that the larger flat portion may proivde just enough and the smaller point may satify those that want sliced brisket.
The way I understand it, true "burnt ends" were just that, but now folks like myslef make "burnt ends" from the point.
The way I make burnt ends, cube, then lightly sauce then re-smoke, would seem to work even better for the flat portion.
Thoughts.....
Thinking about doing this next time. The burnt ends are so tasty and go so fast that the larger flat portion may proivde just enough and the smaller point may satify those that want sliced brisket.
The way I understand it, true "burnt ends" were just that, but now folks like myslef make "burnt ends" from the point.
The way I make burnt ends, cube, then lightly sauce then re-smoke, would seem to work even better for the flat portion.
Thoughts.....