Where is the best place that I can get some in Austin (or neighboring towns)? I have a craving and need some....

just get pulled pork.

That thread got me thinking about burnt ends and now I want them tonight.

Rudy's outside cut extra moist

Lockhart, Luling.

Smittys in Lockhart has them if you ask for them. Call before hand and ask beforehand when the fresh meat is coming off the pit

is there anywhere in college station you can get burnt ends... i've always wanted to try em.

So I was near the bryan farmer's market and I decided to stop by Fargo's to get some BBQ and I was talking with the guys about burnt ends and they had never heard of them.

They were surprised when I told them what they were and he was like "oh we just cut that part off and throw it away."

I thought it was interesting that they had never heard of them and kinda thought it was silly to even mess with them.

Not saying that you are making up your story, atm, but I could have sworn that Fargos served burnt ends on Saturdays or Thursdays? It has been over a year since I have been there, so maybe things have changed...

So, it sounds like there is no easy way to get them?

Dammit, where is a food truck or a BBQ place to do this. Someone needs to make one in TX...

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Not saying that you are making up your story, atm, but I could have sworn that Fargos served burnt ends on Saturdays or Thursdays? It has been over a year since I have been there, so maybe things have changed...

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Are you thinking of their rib tips? I know they sell those Tuesday and Saturday.

Ya, that is it Belton

Burnt Ends > Brisket Flat

Tell Fargo's you will pay them for the ends. They probably won't just throw them away.

burnt ends prove that texans don't know everything about bbq.

^^^ truth

Seriously, burnt ends are why you should never buy anything but a full packer when you are cooking a brisket. The flat is just to keep people away from my burnt ends.

this is pretty close to how I do them (with 2 exceptions, 1) I don't remove the excess fat and 2) I cook them closer to 300 degree.

http://www.meninaprons.net/archives/2007/05/how_to_make_burnt_ends.html

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Here's how you do it.
1 cooked brisket "point," separated from the "flat"
2 TBSP brisket rub or seasoning
2 TBSP BBQ sauce
After a whole brisket has smoked to doneness, trim the flat away from the point and serve the flat to your guests. Slice the point into 1 inch cubes, removing any large areas of fat.
Toss the cubes with the rub and the sauce. Place in a pan inside your smoker for another 2-3 hours at around 200 degrees.

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