Southern Home Boy
is Blowin Smoke!
- Joined
- Jan 14, 2010
- Location
- St. Louis, MO
For those of you who turn in burnt ends with your brisket slices, how do you prep them?
By that, I mean, at what point do you separate the point from the flat? How long do you put the point back in to cook for?
I've never done burnt ends at a comp and I'm just trying to figure it out.
Any advice?
By that, I mean, at what point do you separate the point from the flat? How long do you put the point back in to cook for?
I've never done burnt ends at a comp and I'm just trying to figure it out.
Any advice?