Great meal. The burnt ends look fantastic. Smoked potatoes rock too.
2nd Brisket - With pics this time! - Page 2
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Not a stupid question at all. This was my first try at them. The burnt ends are made from the point. For burnt ends this time I separated the point and flat before smoking. When the point got to 190, I pulled it out, added a little more rub, cubed it into aprox 1" cubes, put a thin coat of sauce on (optional), and put it back in the smoker for another 3 1/2 hours. You could probably just put the cubes on the rack if they're big enough, but I used a roast rack inside of a foil pan. Just didn't want them sitting in grease on the bottom of the pan. They were so good. I'm ready to make another brisket just for more ends!