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Burnt Ends Question

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bicktrav
bicktrav Posts: 640
in EggHead Forum
Making some burnt ends tonight along with a brisket I smoked yesterday.  I know typically you're supposed to use the point for burnt ends, but have any of you ever tried making it out of the flat?  Any luck?  I'd like to preserve the point for the standard brisket slices and use the flat for burnt ends, but not sure whether that's a good move.  
Southern California
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  • jrj3rd
    jrj3rd Posts: 17
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    My wife likes burnt ends better than slices so we always use some of the flat to make burnt ends.

    1 LBGE - 1 KettlePizza - 1 seldom used Weber Summit

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I would think that burnt ends from the flat would be too dry?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SmokinOutBack
    SmokinOutBack Posts: 311
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    The point makes WAY better burnt ends because of the texture, so I would try to make some of both cuts and see how they compare.

    Cherry Hill, NJ
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
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    I did some last weekend out of both the point (half) and the leftover flat...Both were great...I didnt notice much difference between them.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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