Brisket and burnt ends, and a question.

[Frank Grimes]

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]

Try larger cubes. I sympathize, it can be tough sometimes, but large cubes does the trick for me.

 

[jestridge]

Maybe cut it before it get done

 

[syndicate559]

I don't know, but that brisky looks mighty good :thumb:

 

[Frank Grimes]

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.