Burnt ends help requested

[KyNola]

I have 2 raw points that I separated from the flats a while back.  They are currently individually vac sealed and frozen.  Can someone direct me as to how make proper burnt ends with the points?

Thank you for your expertise.

[KyNola]

Just looked at some recipes on the internet and think I have a general idea now.  Anyone have any secrets they want to share?

[squirtthecat]

Watching this...   My attempts have never worked.

[GusRobin]

Here is a couple of suggestions from this forum:

http://forum.bradleysmoker.com/index.php?topic=14065.0

http://forum.bradleysmoker.com/index.php?topic=13179.0

Here is a pretty good overall tutorial on briskets. Towards the end of the tutorial it talks about burnt ends.

http://www.bbq-brethren.com/forum/showthread.php?t=57882

[Ka Honu]

Haven't ever smoked a point separately but essentially you're just re-seasoning and re-smoking an already cooked point.  I'd first smoke it just like you would a "normal" brisket and then follow Pachanga's tutorial (which is pretty much what Gus suggested) with whatever variations your tastebuds suggest.  A lot of people cook them in some kind of BBQ sauce after they're "re-smoked" but I'm more partial to snacking on them "as is" with maybe some sauce on the side for those who must have it.

[Consooger]

oooooh ooooooh ooooooooh me LOVE burnt ends!