Burnt Ends with Re-heated Point?

[smoking4fun]

So I smoked a full brisket yesterday, even though I got a late start.  It finished at about 8PM, and we went ahead and dug into the flat (and had leftover sammiches from the flat today).  My question is that we didn't touch the point after I separated it after it was smoked.  Is it possible to still make some burnt ends with the point, even though it's been cooled already?  If so, how should I go about re-heating and cooking the burnt ends?

 

[b-one]

That's what we do. Chop smoke or toss them in the oven till there hot maybe a little crisp if you like then sauce and let it carmalize. I really like mine with mashed taters with butter on them.

 

[scarps23]

Quick way is to use some bacon grease and fry up. I tried a variation of this with beef fat rendered on smoker today. Needed more time, but was still good. I think frying them in some bacon fat would make them real good. Won't get the caramelization from BBQ sauce, but you could add it later if wanted.


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