I am in the process of smoking a packer

TheDirtyBurger

I went and got a packer on thursday. mustard and rub on saturday. put her on the egg at about 3am today.

I plan on eating sandwiches and the like, but I really wanted to get a packer so that I could make chili with the brisket and I wanted to use burnt ends. Could you guys please help me with this.

When the packer hit 200 I was going to pull it and separate the point and the flat. I was going to wrap the flat in foil and cooler it for 2 hours (first time doing so, I want to see what all the fuse is about). I was then going to either chop up the point for chili or try to make burnt ends, or both! Any pointing in the right direction is much appreciated.
pics will be posted tonight
thanks
tim

Celtic Wolf

You left the rub on for TWO days. You only needed two hours... If that rub has a lot of salt in it you may find it a bit salty..

Other than that the rest is OK.

Crimsongator

You may put the point back on the egg for a couple hours to render some more fat out.

BajaTom

There is a good tutorial about burnt ends on Playing with smoke and fire web site. The basic recipe for burnt ends is seperate the point from the flat and put the point back on the egg for about 2 or 3 more hours to render even more of the fat out. Chop the point into bite size pieces and cover with your favorite sauce and put back on the egg for 1/2 hour or so. Burnt Ends is a Kansas city thing. Good luck to you. Tom

Midnight Smoker

Burnt ends, burnt ends!!!

http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html