So I am going to take a lick at my first brisket tonight. I have been reading a ton of stuff on these forums as well as Jeff's web page. I am going to follow the brisket newsletter routine as the burnt ends look to be pretty good. My question is, if the burnt ends cook in the smoker for another 2 hours, what happens to the float during this period? I am thinking that the point could be separated from the flat as soon as it comes off the smoker intially and then the flat can rest in a cooler until the burnt ends are done. Am I correct in my assumption?
