The point on a brisket is typically the fattiest cut. Pitmasters often trim the point and select edges off a whole brisket and return them to the smoker.
Are burnt ends tough, chewy worthless cuts of meat, or are they a heavenly bites of smoky goodness? I suppose it depends on who you ask…
ADVERTISEMENT
Rather than discard trimmings and fat, we choose to savor all the information that flows through the site. So, sit down and help yourself to some burnt ends.
