Kind of what I figured. The flat was an impulse buy for Masters Sunday and I got to thinking, "burnt ends sound good, but I'll probably just screw up a hunk of meat." Looks like I'll need to find an occasion for a whole brisket.
I think the bayonet with the hooked quillion is either a Japanese Arisaka or an Enfield. I think Enfield used the arisaka as a template for some of theirs. Not sure what the top one is or the shorter one in the first pic.
I dont do a lot of brisket, but I've got a flat and I'm thinking about burnt ends. Most of what I've seen says use a point for burnt ends. If I try to make burnt ends with a flat am I just gonna wind up with dried up meat cubes? Let me know experts.