ok so I have never done a brisket or burnt ends but i do want to try them both real soon. I have read a lot about smoking the whole packer till the internal temp is 190 or so then you seperate the point from the flat. Cut up the point and back into the smoker for a few hours. well can you separate them before you smoke them so that they can be done at the same time?? will this cause the meat to not be as tender as it would be if you left the packer whole?