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[Greg1]

Anyone ever made burnt ends using the flat instead of the point?  How did they turnout compared to the ones from the point?

[Free Mr. Tony]

Well done burnt ends pretty much melt in your mouth. Cubed flat meat does not have enough fat in cube form to melt. The taste is fine, but texture wise not even close.

[StevenM]

It’s ok, not as good as point but fine

[triplebq]

I have had burnt ends made from flat and I loved them. It is like everything else, a personal preference.

[lamrith]

I have had burnt ends made from flat and I loved them. It is like everything else, a personal preference.

I have made from both as well.  The point melts in your mouth, more of a fatty flavor, flat has a little more chew/substance to it and richer beef flavor.  Which one is better is a completely personal preference.  Both are fantastic, as are pork shoulder Burnt ends which is what we prefer both for flavor and cost.

(Brisket meat saving tip - if you cook a flat and it turns out "meh" you can often save it by cubing it into burnt ends and end up with a tasty emergency backup meal.)

[Michael_NW]

(Brisket meat saving tip - if you cook a flat and it turns out "meh" you can often save it by cubing it into burnt ends and end up with a tasty emergency backup meal.)

+1

Boy, have I been there.

[dshaffes]

Point for burnt ends in my book! 

[silverbullet]

I just did a poor mans burnt ends from a chuck roast that turned out pretty good!

[Bar-B-Lew]

I just did a poor mans burnt ends from a chuck roast that turned out pretty good!

I've done that a few times.  I enjoyed it too.

[DMAXNAZ]

I just did a poor mans burnt ends from a chuck roast that turned out pretty good!

These sound good

[triplebq]

I have done a few chuck roasts as well. They are very good 

[triplebq]

Chuck Roast I did a while back

[Osborn Cox]

I also have made from both flat and point and pork shoulder, prefer the brisket point burnt ends but in my book nothing beats making them from pork belly.   

[Craig in Indy]

Chuck Roast I did a while back

That's what went into my last batch of chili. Plus onions that were cooked along with the chuck.