Burnt Ends

[Rich Decker]

My $.02

I think it is important to trim as much fat off the point as you can. After removing it off the flat trim that fat wad off the point (190* internal temp) . You will get more bark and the bottom crisps up pretty nice. If you can get it try The Slabs sauce on brisket it's delicious.

 

[Rich Decker]

Correction

I meant to write that I separate the point from the flat at around 160* internal. I trim the fat off the point and place it back on a cool end and foil the flat with Rick Salmon's marinade and back into the pit on the cooler end.

 

[Uncle Bubba]

Take all the juice in the foil and dump it in your sauce that you end up putting the burnt ends in. Cardiologist's nightmare but man is it good!!