Spent three hours yesterday trying to get a clean cut on a brisket point for burnt ends

2 comments

2 Comments

My buddy did that last summer, spent a whole afternoon getting every cube exactly the same size. The burnt ends from his perfect cubes and my messy ones tasted exactly the same after six hours in the smoker. The sauce and the fat render make the texture, not the knife work. Obsessing over the cut just takes the fun out of it. At the end of the day, you're just making chopped meat with extra steps.

the_simon1d ago

Spend three hours on a brisket cut? Man, it's just meat for a cookout, not a museum piece. I've hacked up a point with a regular knife after a couple beers and it still tasted great. People get way too deep into the "perfect" cube when it all goes into the same sauce anyway. Seems like a lot of stress over something you're literally going to burn.