 Whole Packer Brisket. Maybe around 12-13 lbs. When I smoke a Whole Packer Brisket, I always chop up some of the Point (large, thick part) and make Burnt Ends.  I think it is best if you make Burnt Ends when the Brisket is fresh smoked and still hot, while your smoker is still up to heat!!!!!!!!!! These were made after the Brisket had cooled in the frig several days. I cut it into bite size chunks, sauced it with some Sweet Baby Ray's Sauce mixed with enough Jack Daniels to thin it a little. I cranked the smoker to 300 and caramelized those Bad Boyz. It took about an hour. |
 I cover them with the sauce!!!! I cover them again with my NorthWoods Pepper Blend Rub.
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