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Burnt ends?

post #1 of 8
Thread Starter 
Ok, I've looked around before I asked this time. What are burnt ends? I've got a 12#brisket for sat. and after seeing the clips on how to separate the point from flat, is that what I should do first? I did it whole last time. I would like to slice the flat and pull the point. I have the times and temps from you guys for that part.
post #2 of 8
Where do you find the video clip? I would like to see it as well.
post #3 of 8
Thread Starter 
Bearmoe had a thread earlier today with the title "packer brisket" scan down to sumosmoke's post. he had a link there.
post #4 of 8
post #5 of 8
post #6 of 8
Thread Starter 
thanks piney, I guess i have to work on my forum navagation skills. these never showed up.
post #7 of 8
No problem try using advanced and search titles first then if you have to do entire posts
post #8 of 8
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