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Unread 07-28-2013, 05:15 PM   #10
Dlabrie
Got Wood.
 
Join Date: 07-08-13
Location: Campton, NH
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Quote:
Originally Posted by oldbill View Post
I don't think that Bluedog is a fan of the whole "burnt ends" thing and would prefer that succulent brisket points be kept in tact rather than cubed up. I will agree with him, the point of a brisket is the best part of the cow when cooked properly but it's your brisket and you should enjoy it as you wish!
Oh. Well I have never had either and I haven't read anything other than separating the point and flat and making burnt ends. If you don't make burnt ends, do you just slice the point as you would the flat?
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