KCowTown
Fire Starter
So im doing burnt ends tomorrow, mine got a bit dry last time so was hoping for some tips. Im just starting with the point, so with that said, do i want to wrap it at all to keep in moisture since its not a whole packer brisket? Or cook it whole then cube, sauce, and return to smoke for an hour? And i see some suggest pulling with internal temp at 190 all that way up to 210.. do you all spray apple cidar throughout the process? What temp do aim for in the smoker? I will be using a louisiana pellet smoker/grill. Thanks guys
