Burnt End Cubes

no reason you cant get uniformaty by cuttin after. one thing for you to try is during your precook prep trim the top of the point to a flat even surface. then after the cook, separate the point go to the middle of it and fillet the botoom off to make it about 1 1/4 in thick. now you have a uniform slab of point. now slice make a slice about an inch or so thick, move that slice to thtop of the remaining slab and square them up to each other. now make your second slice, and so on so forth. now you have 3 or 4 maybe 5 slices that look exactly the same. turn them sideways and slice about 1 inch thick. now place a cube at the top of the remaining slices and use as a templet. it seems if you cut them before hand you will end up with some inedible peices of jerky. you have to cook them to long to make tender, but they are tiny pieces of meat.

I tried something different for the Royal this year in the invitational I took a CAB brisket and trimmed it up even then scored the whole thing down to the fat layer in about one inch squares seasoned and cooked it until it felt like butter then sauced it up looked really. took them out of the sweet spot they were nice but you just can't fake good burnt ends and the judges knew it also I scored way down and I believe it was those darn burnt ends. I remember what Dr. BBQ said one time long ago on a radio interview that burnt ends can kill you if they are not right DON'T turn them in they can't judge you for whats not in the box.