Quote Originally Posted by Dustin Dorsey View Post
I only serve naturally occurring burnt ends. If you are going to make burnt ends I see no reason not to separate if you feel like it from the start.
I'm with you there. You can trim that outer perimeter around the point before you cook to give you a couple of "runners" of fatty meat along the sides. It might only supply a few small appetizer bites for the the guests, but it will get their brisket motor runnin' (if I don't bogart them all first).