Burnt Ends w/ flat?

[S. Fink]

I've always wanted to try and make burnt ends, but can only find flats in my area. Is there any way to make something similar w/ part of the flat? Or is the fattiness of the point the key to the whole process?

 

[MKEvenson]

I think you are right. The fattiness of the point makes it.

Mark

 

[Dale Perry]

Its the point for me.

 

[Brad Benski]

Although not brisket, you could smoke a chuck roast (look for a bone in if you can) and then cut it into some chunks, smother in sauce and smoke some more.....I guess I'm luck, everybody has packers here and most stores have Choice packers and only 1 or 2 even carry select.