I am interested to see how all of you guys do your burnt ends. Do you guys trim the point off before the smoke, or wait until the flat is done and trim the point off then? If you wait till after the flat cooks, does the point come off easier? Also do you guys rub or sauce or both when putting the point in? Also do you cube the point before you put it back in or cube afterwards?
The four packers I have done, I have trimmed the points and froze them, and then done them on another day. I only used rub on the whole points, and I thought they turned out fantastic.
Also for you meat cut experts out there are the "points" they sell in the supermarkets really points or are they just the end of the brisket with the point chopped off. The ones I see around here (Dillons) look like they are the ends of the brisket with point chopped off. I was told only restaurants can order just true points, is this true?