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Does anyone have a good method for doing Burnt Ends? I'm doing a HH brisket this weekend and one of my friends wants burnt ends and I've never done them so any suggestions would be great.

Has anyone ever tried this? I'm thinking about trying this weekend and am looking for tips or any helpful hints.

Some friends and I are having a friendly competition and I want to use this opportunity to try something new. Any one have a creative idea for a dish? Thanks

I know this is a controversial topics but after ribs have tenderized in the foil and its time to glaze them. Do you leave them in the foil with the top open or place them directly on the grates?

I've read a lot on rubs and am struggling to find the right mix of spices. I have felt that the rubs I've been making have been bland. Do you have a advice of spices I could use to get more flavor out of my ribs. Also, what wood type would you suggest? I have been using cherry and apple. Thanks.