re: South Carolina BBQ is better than Texas BBQ

quote:

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Brisket novice here, but think those are the burnt ends. Not sure how they're supposed to be cut.

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The way I do it is:

When it is time to pull the brisket. Cube the point (fatty side) into bite-size chunks (I usually do part, not all) then hit it with some sauce and it goes back on the fire just enough to get tacky.