Burnt Ends from leftover Brisket?

[A.J. Crocker]

Last time I cooked a brisket the eatin' volunteers ended up eating all of the sliced flat and a portion of the point that I had kind of chopped/cubed. Well I vacuum packed and froze what was left of the point that was mostly cubed.

I was thinking of trying to make some burnt ends out of the cubed point but I'm unsure if the pieces will dry out since the point is no longer intact.

Has anyone tried this and what were your results?

What time and temp would you recommend I cook the leftovers at?

 

[Garland Hudgins]

Have done it numerous times. Actually have a point in the fridge defrosting right now for July 4th that I plan on making burnt ends. I sprinkle more rub on them (to taste), toss them in some sauce and but in a 250/275 degree oven, uncovered, for about an hour or so, depending on how "burnt" you want them.