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50/50 mix of coarse black pepper and kosher salt. Next time may add a bit more pepper than salt

Whats is everyone’s preferred method for doing burnt ends? I smoked my first full packer brisket a few weeks ago which turned out great. Smoked for around 12 hours on 225, let rest for about 3 hours, then separated the point and cubed for burnt ends. My problem was I turned the smoker off when...