Ain't that tough enough
I wrote this little rant a while ago, too. Not sure what got me started. Probably something you did.
Burnt ends.
All over the web, people describe these things as a delicacy. So we’ll start there. No American barbecue is a delicacy. Look up the definition, dammit, of both barbecue and delicacy. At the very least, something has to be rare to be delicate. Every fatty ass hunk of brisket point is usually made into burnt ends. And it’s the crappiest piece of meat on a crappy piece of meat. That’s what barbecue is: crappy meat made good. But the idea that burnt ends are some kind of smoked ambrosia was cooked up either by a group of gargantuan pink prune-looking guys too cheap to buy a brisket sandwich, or by an enterprising barbecuer who had so much leftover brisket blubber that he was running out of places to bury it.
"Six identifiable samples..."
Burnt ends are chewy-barked, mushy-centered, over-cooked, bitter globs of fat with a hint of meat. That makes them spectacular for beans. But on a bun? Don’t buy the hype. Get a regular ol’ brisket sandwich.