For me, I cube up the point when I separate it from the flat and cook while the flat rests. Typically my go to is a 50/50 mix of Blue's Hog Original (sweet) and Night of the Living Pig (spicy). I stir the sauce in to the cubed ends and place uncovered back on the smoker. Occasionally I stir and let them cook for as long as I want. Personally, I like to get there where the sauce is almost carmalized.
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