E
ederan42
Guest
I want to start adding burnt ends to my brisket box but I have a couple questions about cooking burnt ends at competitions. Do you separate the point from the flat and then wrap the flat in foil and place in the cambro? Does the flat still remain juicy if it is held for a few hours? The only other method I can think of is cooking two briskets.
I am a one man team, so I would rather not buy two briskets for a competition if I don't have to. Thanks for everybody's help!
I am a one man team, so I would rather not buy two briskets for a competition if I don't have to. Thanks for everybody's help!