Quote:
Originally Posted by 2bikemike
I think places like Q39, Jack Stack use up whole briskets to make "burnt ends". I believe Joe's just uses the point to create what I think are true burnt ends. But what do I know I am just a backyard smoker.
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Might’ve been the case at one time, but hasn’t been that way in while. If a place never runs out, and Joe’s never does, then they probably aren’t “true” burnt ends. Still good though.