bbquzz
Master Chef
I'm 3-5 hours from my first packer coming off the WSM. Here is basically what I think I'm going to do, I got this from the VWB, but would sure be open and like to have any suggestions anyone would offer. "Another approach for making burnt ends is to separate the point section from the flat section after the flat is done, then return the point to the cooker for smoke for an additional 4-6 hours. Chop the point, mix with barbecue sauce, and enjoy!" Is there a better time measurement than 4 - 6 hours, maybe a temperature or appearance? Thanks all!