Master of the Pit
- Joined Apr 30, 2016
In Texas, you seldom go into any reputable joint without seeing the option of chopped vs. sliced brisket (or wet vs. dry), with the point being just chopped, and sliced with the flat. Yet I don't recall anyone on this site really touching on chopping the point: instead, it's all about burnt ends, which aren't that widely sold and popular in the LSS. Curious if anyone does chopped with their points, and where did this turn into cubing the point instead of actually chopping it. Appreciate any feedback: also, if your location isn't in your profile, please include it in your comment, as I'd like to get somewhat of a regional feel of who's doing what. Gracias!