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Unread 07-21-2011, 12:34 PM   #2
Jaskew82
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let the remaining part of the brisket (the flat) rest in a cooler wrapped in foil and toils.

Typically burnt ends comes from the point because it is much fattier which allows for a juicier piece. The flat also makes for very uniform slices and is very lean so it is often used for slicing.
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