Slow Smoke
Found some matches.
- Joined
- Mar 26, 2010
- Location
- Seattle WA
Got a question on how do y'all cook the point for burnt ends. I am thinking of cooking the full packer on a rack and then when I reach 165-170 internal I will separate and pan the flat and cover to save the juices but I dont know if I should pan the point or just leave it on the rack a little longer before I cube and pan with rub and sauce. Any thoughts? I have never done burnt ends before.