Had a 5 lb. remainder--including the point--of a whole packer brisket so I decided to try my hand at my first attempt at burnt ends. You can see from the photo that I got some nice color but, for the most part, the meat didn't get crunchy enough for me. I cooked them at around 235-243° for two hours in a foil pan, for the most part following Jeff Phillips' online recipe. They turned out really flavorful. All in all I think a good first effort. For the dry rub (photo # 3) I made it from Steven Raichlen's Kansas City Sweet & Smoky recipe. I also used Stubb's Original BBQ Sauce for the burnt ends. The entire brisket took about 24 hours to cook and I don't know why. It hit its first stall at about 150° and I left it wrapped in red butcher paper for 12 hours, or basically all night. When I took the paper off, the paper was soaked and dripping in grease. The brisket was very wet on the outside but wound up at the end with pretty good bark. No idea why the brisket kept stalling. What's also confusing is that despite being exposed to the oak wood pellet smoke for so long a time it really didn't absorb that much smoke flavor. Again, no idea why since I've cooked briskets in my MES over wood pellets before and they turned out nicely smoked. Well, I've got one more whole packer brisket to smoke sometime as well as a small flat. I'll figure it all out the next time, or the time after that. What took the smoke so long was that, per Meathead Goldwyn, I was trying to get the finish IT to 203° but it stalled for a couple of hours at 201° so I pulled it. Next time I'm pulling it at 200° because the flat came out too dry.