Q: Dr. BBQ,
Would you describe the process to slice whole briskets?
A: Hi Bruce,
Here is what I do: I separate the top and bottom, and then trim most of the fat from both pieces. The flat gets sliced across the grain and the point gets chopped and tossed with a little BBQ sauce. In KC that would be called burnt ends. The story I have heard is that burnt ends originated at Arthur Bryant"s where you could just grab a handful of the wonderful trimmings from the counter under the meat slicer. Nowadays it refers to chopped point.
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