Started with Smokin's Burnt Ends 101- followed it to the "T"
Initially cooked the whole brisket (12 pounds) to 190 degrees, think I'm going to have to adjust temp a little lower for altitude- at 190 degrees was already pretty close to being great for chopped brisket. Anyway, continued on to make burnt ends from the point. Don't quite look like Smokins, but taste delicious. Doing a set of fatties tomorrow for another pot-luck at work.
