It looks like you're new here. If you want to get involved, click one of these buttons!
When you taste burnt ends done correctly, you will have your answer.
Santa Clara, CA
So you cook the point for an extra 3-4 hours, pull them off the egg, cut them up and serve with BBQ sauce. Sounds a lot like the process for the flat outside of the extra time. So what makes burnt ends so good?
To speed things up I usually cube the point when I seperate and then poor some of the drippings into a cast iron skillet and cook on low-medium heat for a half hour or so and add more seasoning. Have to say this is my favorite food ever.
OK, I've never had them, but man do they sound good.
I put in apple cider vinegar, more of the same rub I used on the outside of the brisket, and some apple juice.