So I went to the butcher, and asked for the point from a packer he had laying around. He obliged me and I took it home. Seasoned it up and smoked it 3.5 hours at 225-250. I pulled it at 250. I let it sit in a cooler for one hour. I then cubed it. sauce and rubbed it and threw it back in the smoker for another hour. Served em up for dinner and they were tough as leather. Only second time doing burnt ends. Did the same thing last time. Last time they worked, this time they didn't. Thoughts? The point weighed a little under 3 lb's starting out.