Originally Posted by Fire Me Boy!
I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.
Pretty sure I took a couple years of my life off, but those are the crappy years anyway.
How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.
I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.