Burnt Ends Recipe Help

[SupportKing]

OK GUYS, I must have watched about 15 videos, some repeatably, on making Burnt Ends. Most of the videos are consistent; however, where they mostly differ are cook and rest times. So my questions for those experienced are:

1. What temp are you pulling the point off roughly (so I can use this as a guide as to when I should be checking for probe tenderness)?
2. How long are you letting it rest for and are you letting it rest wrapped?
3. How long are you cooking the cubes when you place it back in the cooker? (a couple videos mentioned about 45-60min, and that seems like that would dry the meat out to me)/

 

[bbqking]

OK GUYS, I must have watched about 15 videos, some repeatably, on making Burnt Ends. Most of the videos are consistent; however, where they mostly differ are cook and rest times. So my questions for those experienced are:

1. What temp are you pulling the point off roughly (so I can use this as a guide as to when I should be checking for probe tenderness)?
2. How long are you letting it rest for and are you letting it rest wrapped?
3. How long are you cooking the cubes when you place it back in the cooker? (a couple videos mentioned about 45-60min, and that seems like that would dry the meat out to me)/

I just cut them up after cutting the flat if using brisket. Put them in a drip pan, uncovered with your favorite sauce. I’ll cook on the SF for at least 1/2 hour. Add fresh sauce if want as taking off. I do t cover as I do t want them to fall apart.