Yup.... and then afterwords you are going to wish you had about 3x as much burnt ends as you end up with... lol.I'm going to give them a go this weekend then... So you cut up the entire point for the burnt ends?
Point size will vary with each brisket. I have had some that were 50% of the entire brisket, others were tiny.Well I think I got it all too tender! I tried to separate the point from the flat with a butter knife by following the fat line, but I didn't seem to have much of the flat left over at all!
That ain't gonna make the wife happy...
No doubt. Burnt ends are some of my favorite things in the world! (My wife is pretty OK tooYup.... and then afterwords you are going to wish you had about 3x as much burnt ends as you end up with... lol.I'm going to give them a go this weekend then... So you cut up the entire point for the burnt ends?
I wish I could find a point on its own just for burnt ends. The only ones I've found are already corned. The butchers I've spoken to said they're usually ground into hamburger.Poke around the butcher section and see if they have a point only. No sense in cooking a flat if all you want is burnt ends.. Besides, the point are usually $.50 to $1.00 /lb. cheaper and it makes for good briskey practice..