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Can you do Burnt Ends with just a flat?
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Or do you have to have the point and flat to do burnt ends?
You can make "burnt ends" out of pretty much anything. They won't be the actual crispier-pieces-around-the-edges that originally spawned the burnties, but if you cook/cube/sauce/re-smoke you will be just fine. I use that method for lots of different cuts of meat, especially the thicker trimmings off of things.
"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
you can but they may come out drier, as the flat does not have the point's fattiness to preserve moistness. May end up using a bunch of bbq sauce to maintain moistness. t
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I defer this to Mickey. When it comes to burning anything, he is the master.
Dripping Springs, Texas.
Gateway to the Hill Country
My gut says tjv is probably right. The ends have tons of fat to keep the meat moist after all that cooking. If you're using the flat, it'd probably still taste great, but it may be a touch drier.
you can but i wouldn't burnt ends typically come from the point
What about cubing up some pork butt? Not beef, but should turn out pretty good.
Which brings me to the question - if you can buy flats separately, where do all those points go? Seems like flats cause a fair amount of bbq-heartache, but points sold separately would be nothing but goodness.
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