Burnt enz or no Burnt enz? That is the question!

[Aceman]

A buddy of mine made a brisket a month ago. I had already eaten, but he brought this to the mountain for a bunch of us to eat. After everyone was done, I wanted to grab a piece and try it since I never did brisket yet.

All that was left from the flat was fat. But there was a nice slice from the point. It was delicious!

I'm wanting to give brisket a try now on my smoker, but I'm not sure if I wanna do burnt enz or smoke the point like he did...

What's your thoughts? Thanks!

 

[SMOKE FREAK]

Usually I don't make burnt ends. But dang, I love em.
Sometimes the fattiness of the point is better than the flat if sliced the right direction.
The point also makes some great pulled beef. :thumb:

 

[sudsandswine]

Every time I make brisket, I make some burnt ends. Because there are always "burnt" edge pieces you can use which are truly burnt ends. I slice all of the flat, I slice most of the point, and I cube some of the edge pieces for "burnt ends". Cubing up a whole point is not burnt ends, even though Instabookfacedditube says so. It's just cubed point...but that doesn't mean it isn't delicious.