Got a question for all you smokin guys and gals out there. I'm doing a brisket tomorrow and will be trying out burnt ends for the first time, planning on bringing the brisket to 190 then separating the flat form the point, slicing the flat and cubing the point for some goodness. My question is how do you prepare your burnt ends? I have noticed some sauce them right away and back into the smoker while others smoke them for a few hours nekkid and then add some sauce to finish them off. Any advice on which you prefer would be greatly appreciated.