Doing a 60th birthday party for my father-in-law this weekend. There are going to be 65-70 mouths to feed. My father-in-law LOVES burnt ends but I have always sliced the flat and used the point for the ends. I am also doing pulled pork and ribs so I would prefer to do a couple of whole Briskets just for burnt ends. I know the two portions of the brisket are quite different. I would appreciate any ideas on how you guys would handle this? I am afraid that the flat will end up like flavorful chunks of shoe leather. Thanks for any input.