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Burnt Ends Help

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Porky1
Porky1 Posts: 17
in Beef
I have. 6 1/2 lb trimmed point that I am going to cook Saturday and serve as appetizer for dinner at 5:30pm. I will inject with beef broth and some of my beef rub in the morning and then put my rub on the meat. I am not to sure when I should put the meat on my Lg BGE that will run at 235-250. This will be the only meat on the egg.

This is the first time I am attempting burnt ends. Any help would be appreciated. 
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