Quote:
Originally Posted by bignburlyman
I cook flats all the time, but it is only for home consumption or friends. The one time I tried to make burnt ends with the point from a whole packer, I wound up with a pan full of doggie treats. I couldn't even chew them, lol.
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Quote:
Originally Posted by barbefunkoramaque
I am not understanding this at all... is there a terminology error? Not being disrespectful but if you need help making burnt ends from the POINT, which is the proper cut to make them from... this is the right forum.
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I don't think I made a terminology error, I did make the burnt ends from the point. It was mainly an unsuccessful cook overall, it was the first time I used my new Traeger and I just didn't cook everything long enough. I have just never made another attempt, because I prefer to eat the slices I get from the flat. That is the main reason I cook flats most of the time. I do like burnt ends, but really like a good, moist, tasty slice of brisket. Just like some people would rather eat a Sirloin steak than a Ribeye.
