I chop up the point, for some reason I prefer smaller pieces, like 1/2 inch cubes. Before chopping though, I trim all fat I can find. I like cooking them kinda dry, almost like jerky, so the fat has to go. After trimming and chopping, I put in a pan and hit it real good with some rub and smoke at 250 for 2 hours. Then hit it with more rub and smoke for another hour, then more rub and another hour on the smoke. After 4 hours on the cooker I check them to see if they are starting to dry out. If not, I hit them with more rub and back int he smoker for another hour. When they are done, they get another sprinkling of rub, then I let them cool and then bag and chill in the fridge. I like to snack on them like little jerky nuggets straight from the fridge. This is not your normal burnt ends recipe, but if you serve them warm with sauce, it will be standard burnt ends without the fat. For some reason, I am not too keen on fatty burnt ends anymore, not sure why.