I recently had a brisket coaching session with one of the teams competing in the Swedish BBQ finals. We discussed [brisket] burnt ends, specifically when and how to slice them before actually turning them into burnt ends. I'm assuming we all use the point, since it is fattier and can take the extra heat and smoke. So, how do you make yours?
10
Smoke full packer, and cut off the whole point to cube it up
60.00%
6
Smoke full packer, and remove the "top" portion of the point to cube it up
20.00%
2
Smoke flat and point separately, and cube up the full point
20.00%
2
Smoke flat and point separately, and cube up half the point
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