A couple burnt ends questions for yall.
Do i cut the point off once the flat is done or before and finish the burnt ends off at the same time? Was thinking once the flat is done i would wrap it and keep going with the burnt ends?
Anybody got / use a different rub recipe for the burnt ends or use the same rub as the rest of the meat?
Do i do them dry or wet? If dry do i still do them in a foil tray & covered?
If doing them wet i am guessing a simple stock would be good or something else?