I have a packer from Restaurant Depot that I need to do one of these days. I used to cook them to my "magic" number of 197° but these days, I tend to let it go over 200° and even more so than that I go by feel. When it probes like butta, it's done. I need to do some spring cleaning on the #3 as well as my other cookers. I am going to sell some of the herd soon I think. 11 is just too many, lol.
As for burnt ends, a good sauce to use on them is a mixture of Blues Hog and KC Masterpiece. Sounds weird, but it works! I don't buy blues hog anymore but make a clone of it. It's probably (maybe definitely) cheaper to just buy it though