"Reg" wrote in message
. com...
I'm doing a load of them today. When my packer cuts are done,
I cut off the points and throw them back in the cooker another
few hours. Then I chop em up and toss in a little sauce.

Does anybody else do burnt ends? How do you cook them?

--
Reg email: RegForte (at) (that free MS email service)
(dot) com


I've been wanting to know about this for awhile too. I've made
brisket only a couple of times, using a packer cut both times. I
think I cooked the flat too long while waiting for the point to
come up to temp.