Originally Posted by Kevin Garceau
OK...Im still trying to figure out what burnt ends are. - I know rookie mod
I just purchased a fresh briskette. Im thinking I understand the difference of the flat and the point. As there was a large diagnol piece of fat/connective tissue between the two, about 2/3s of the way through on a slat before it got to the point of the meat.
I left it intact should I have sperated it?
Burnt end are really what they should like. The are originally the ends the brisket that when the got to small to slice they tossed in some sauce and ate it. Someone said these are good and started sell it and the it got so popular that they start chunking piece and saucing them and re smoking to get more flavor. Start here in Kansas City.
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]
[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]