Flats & Burnt Ends?

[D Jennings]

I had a thought today. While at Costco I saw they only have trimmed flats in the case, asked the meat guy about a cryo-packer and he said all they get are untrimmed flats, and they trm them in the store. I began to wonder if I might be able to do burnt ends using trimmed flats?

 

[Doug D]

The preferred version of burnt ends comes from the point, separated from the flat (once the flat reaches doneness), and returned to the cooker. The thin end of a flat-only (where the point was originally attached) can also provide a burnt end-like result. But it's the extra fat content of the point, taken up to 205°+, that really makes the magic.

 

[D Jennings]

Understand all that, just curious if anyone has actually tried it.

 

[JRPfeff]

D - I don't think it will work. The meat from the flat has a different texture and fat content, and would probably end up tough and dry.

You'd be better off buying whole briskets and splitting off the point. Per pound whole packers are half the price of trimmed flats in my area.

Jim