The point on a brisket is typically the fattiest cut. Pitmasters often trim the point (and select edges) off a brisket and return those pieces to the smoker. � Are burnt ends tough, chewy worthless c...

The point on a brisket is typically the fattiest cut. Pitmasters often trim the point (and select edges) off a brisket and return those pieces to the smoker. Are burnt ends tough, chewy worthless cut...