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View Full Version : Brisket and burnt ends, and a question.


Frank Grimes
07-04-2011, 02:15 PM
Did a high heat brisket yesterday and made some burnt ends, both turned out great. As I was making the burnt ends, I have the same issue each time and figured you guys could help me. I have a hard time cutting the point into cubes becasue it just wants to shred. I guess this is a good problem to have, as it means the point is super tender. I made sure and sharpened my knife right before I cubed it, but still could only get part of into cubes. I seperated the point from the flat when the flat was done. Any info would be greatly appreciated. Thansk,



http://s1193.photobucket.com/albums/aa344/justinw239/?albumview=slideshow

bigabyte
07-04-2011, 02:17 PM
Try larger cubes. I sympathize, it can be tough sometimes, but large cubes does the trick for me.

jestridge
07-04-2011, 02:19 PM
Maybe cut it before it get done

syndicate559
07-04-2011, 03:15 PM
I don't know, but that brisky looks mighty good :thumb:

Frank Grimes
07-04-2011, 03:30 PM
Try larger cubes. I sympathize, it can be tough sometimes, but large cubes does the trick for me.

Thanks, that's what I did yesterday and it was easier to cut. I see pics on here sometimes of burnt ends, and they are all these perfectly cut consistent sized cubes, and wondered how some did it.