The burnt ends debate ended after one trip to Lockhart

I used to trim my brisket flat religiously and toss the point into the mix without much thought. Then I watched a pitmaster in Lockhart, Texas work a point for an hour, separating every bit of fat and cutting it into clean cubes before they ever hit the smoker. He told me, "You're not making burnt ends, you're just cooking scraps." After trying his method on my last cook, the difference was night and day, the crust formed right and the chew was actually consistent. Has anyone else found that the prep on the point matters more than the smoke time itself?

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bennett.noah17d ago

Man, that Lockhart guy totally flipped my thinking on this too.