Cook the brisket till it probes like buttah no foil, slice. The ends of the flat will be charred a little. Cube them up and eat em. Anything else is cubed and sauced brisket!
This video from Franklin is pretty informative.
So here is a method that worked for me, not sure if anyone else has done it this way or not...
The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving.
The burnt ends were incredibly tender and delicious!
02-20-2013 09:56 AM
I don't have the willpower to hold onto the point and turn it into burnt ends - with the caramelized sauce and all.. :oops:
Well that and I usually end up serving the whole thing to our guests..:thumb:
02-20-2013 11:47 AM
Why would you want to fark up the best part of the cow:der: