I did a packer brisket on Saturday in the Lang just to try it out and I used the point to make burnt ends.
I cut the point into small cubes the put them in a foil pan with holes poked into the bottom of it, I sprinkled some of our rub into them and mixed the up and back in the Lang for a couple hours, then dumped in some BBQ sauce and mixed them up and back in for another 1/2 hour.
They were excellent.
I cut the point into small cubes the put them in a foil pan with holes poked into the bottom of it, I sprinkled some of our rub into them and mixed the up and back in the Lang for a couple hours, then dumped in some BBQ sauce and mixed them up and back in for another 1/2 hour.
They were excellent.
