Smoked a whole packer today. seperated the point and flat and then cubed the whole thing up for burnt ends.
Hit the meat w/ another batch of rub and 2 bottles of a local sauce. back on the MES w/ some pecan for 3.5 hour untill done .
Results : you can make burnt ends out of a whole brisket as long as you let it cook till done b4 slicing the flat.