I really love the real deal burnt ends from brisket point. But, I'm just sorta ok with the flat. Frankly, I prefer my tritip to the flat cut slices. If I could find brisket point alone, I'd be buying that every week and making burnt ends. But given the meat shortages/hoarding and the lack of great butchers in my area, finding brisket, let alone only the point cut, is hit or miss.
So, please share your ideas and experiences on substitute cuts for burnt ends. I'm really thinking I need to make some today.
I want some more of these...
So, please share your ideas and experiences on substitute cuts for burnt ends. I'm really thinking I need to make some today.
I want some more of these...
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