Burnt end question

[Paul H]

I made burnt ends for the first time this week. My question is concerning the point. Is it easier to trim the point off before you cook and do separately or after the brisket is done and just throw it back on for a few hours? I found it to be messier trying to trim the point off the flat while hot.

 

[Jack Bordeaux]

I think the proper way (and I have not made them yet, just going by what I've read and saw), is to smoke the flat and point together. When it's ready, then separate the point from the flat, chop it up into approx. 1" cubes, put them in a foil pan and bump up your temp on the smoker to maybe 300. When you put them back in the foil pan, put some more rub on them and even a little beef broth or mop sauce and let them "burn" up.

Not sure of the amount of time from when you put them back onto the smoker in the foil pan to when they're done, but just keep checking until you see what you like.