Smoked a 14lbs packer brisket this weekend on my UDS. Rained like a monster at about 8 hours in and messed with the cooker so I had to baby it to the finish. (not happy about that) the meat was a little on the tough side, but it had some decent flavor. I cut the point off and cubed up the burnt ends an put them in 8x8 pans for the burnt end portion. Cover the ends in a three pigs cherry rub and poured some red ale on top... this is where it went wrong. The beer was way to hoppy and dominated the flavor profile. Don't get me wrong the ends to not suck, however they could definately be better.
I have read through some other threads on the burnt ends, but what do you guys do to make them awesome? I love good burnt ends and want to learn how not ruin $40 worth of meat.