Has anyone ever just cooked the point from a brisket? I've got one in the freezer and want to do it up for some burnt ends. Do I cook it just like it was attched to the flat, still take it up to 195ish, any advice would be appreciated.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle