Ive read several threads on how to make burnt ends while smoking the entire packer. Well a meat market in my area sells four pound points by themselves and I would like to make some burnt ends tomorrow. I know that everyone says smoke the packer until its done, separate the flat and point, cut into cubes and smoke for how ever long. What would be the process for making burnt ends from just smoking the point. Is there a certain degree I should just smoke to and serve or should I get it to a certain degree, cube and then continue smoking? Any and all help is appreciated!!!!