Burnt ends aren’t really burnt, or even charred. My smoker temps stay relatively low, below 275, and really you are just double smoking the point. This part of the brisket is much fattier, and by further reducing that fat the meat left becomes fall apart tender. Adding sauce and rub and more smoking intensifies the flavor and color, giving it a burnt look, but not burnt, just “more smoked”. The joint in Jasper serves them as an appetizer and were not too bad.


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