Until very recently I had no idea what burnt ends really were. I always assumed by the name that the ends of the brisket were supposed to char. I've never had this happen, so i figured I was missing a step. In fact, I was missing the whole point (my apologies). How silly of me.:crazy:
From what i understand, I separate the point from the flat, cut it into bite sized chunks, rub again, throw them back on the smoke until the new rub crusts again. Is that an accurate (if simplified) recipe?
From what i understand, I separate the point from the flat, cut it into bite sized chunks, rub again, throw them back on the smoke until the new rub crusts again. Is that an accurate (if simplified) recipe?