Originally Posted by DJ's left nut
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.
Keep as much of the fat cap as you can. Do it like you suggest, but at the point where you're chopping it, chop it all up and mix it together.
Not the best burnt ends I've made, but it was still pretty damn good.