Originally Posted by oldbill
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?