How to cut a brisket point for burnt ends?

There are two ways to cut the point: a “fat cap” cut and a “lean cap” cut. A fat cap cut is where the fat cap of the brisket is left on, the lean cap is removed. A lean cap cut is where the fat cap is cut off entirely. Both are equally delicious, and it’s a personal preference whether you like them more one way or the other. The fat cap is generally the juiciest and most tender

How to cut a brisket point for burnt ends Texas?

To create a point for burnt ends, simply cut the meat off at an angle just beneath the surface of the fat. An electric meat slicer is the best tool to use for this. Run the brisket along the machine until you reach the desired thickness. Be careful not to go through the meat more than once, or you’ll end up with a jagged edge.

How to cut brisket for burnt ends?

The most important part of cutting up a brisket is ensuring that the fat cap is even throughout the meat. Any portion of the fat cap that is thickest needs to be cut off the meat so that the burnt ends are tender. Another thing to consider is the grain of the meat. You want to cut the points so the grains are all the same direction. This will help the burnt ends to come off the meat more easily.

How to make burnt end point brisket?

First, there’s the obvious method—cut the point off of the brisket. Well, technically you could cut it off after it’s been trimmed and smoked. You may be wondering why I said this is the obvious method. The reason is because if you cut the point off of the brisket before cooking it, you’ll end up with thin, dry shreds of meat. Not fun! To get delicious burnt ends, you need to cut the point off after the

How to cut a burnt end point brisket?

Cutting a burnt end point brisket is similar to dicing a carrot. You start by trimming off the fat and connective tissue from around the brisket. Then, you cut the meat into strips lengthwise. Finally, you cut the strips crosswise into about 1-inch pieces.