The point on a brisket is typically the fattiest cut. Pitmasters often trim the point (and select edges) off a brisket and return those pieces to the smoker.
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Are burnt ends tough, chewy worthless cuts of meat, or are they heavenly bites of smoky goodness? It depends on who you ask…
Rather than discard the 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.
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