The meat from the point is your best bet for burnt ends. Just separate the flat from the point once the flat reaches around 190. Then take the point on up to around 210. Then cut the point into cubes about 1 inch in size. Place them into a foil pan, cover with your favorite BBQ sauce. Put them back onto the smoker for an hour or so to get the sauce to kinda caramelize or glaze onto the pieces. I made some in this thread.
did some burnt ends sun . cubed up the point and placed a layer of cubes in a foil pan and sprinkled on some rub and poured on some sauce . did 4 layers in the pan . Back on the smoker for another 2 hrs at 225.
In the fridge and haveing burnt ends on some big potato rolls w/ some good sharp cheddar for supper tonight.