When smoking "forgiving" things such as pork butts or brisket points, I am less concerned about temp fluctuations. I will let my smoker go anywhere from 235* to 270* without too much worry. Should I be more concerned?
Haven't had burnt ends since moving from KC to Nashville. Today would end that.
Bought a whole packer at Sam's and separated the point. I removed all the fat from the surface of the point. Rubbed with Montreal Steak and onto the smoker. I used lump w/apple wood and maintained temps +/-...
I feel Jon Russell's BBQ serves up some of the best burnt ends in the KC area. JR's has won Grand Champion twice at the American Royal.
They separate the point from flat prior to cooking, rub only and take to desired temp before cubing. Once cubed they are done.