While I've done plenty of briskets, I've never separated the point and cooked them more. Can someone walk me through the process and what the outcome of the burnt ends are like and how to serve them?
I've seen the process described here as late in the cook, cutting off the point and cutting it into cubes to be put back in a foil tin and cooked (uncovered?) some more. Is that pretty much the accepted technique or are the lots of variation? Can you lend some details to the burnt end nubie?
Dallas (University Park), Texas