Phubar, technically burnt ends are the edges of the brisket that get a little burned during a long cook. They are chopped up and cooked in sauce to get tender. The burnt ends most spoken now is a variation in which the point of the brisket is given the same treatment. By cooking it is sauce, it gets even more moist and using the points even adds to the tenderness as you are rendering and poaching in fat. You gotta try this bro'.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."