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When you taste burnt ends done correctly, you will have your answer.
from 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.