I am a pretty inexperienced smoker, I have only smoked pork butt 5-6 times and wasn't planning on smoking this weekend, However, when getting together with my Mom and the Mother in Law today, our burger cookout planned for tomorrow has turned into me smoking brisket that my Mom had purchased for a different recipe.
Here's the problem - I have a 1.9 lb flat and a separate 2.25 lb point.
My plan is to cook the flat to my desired temp (195 or so) and let it rest for a few hours. I will remove the point at that time, cube it, and put it back in the smoker covered in sauce for and hour or two for burnt ends.
I have a few concerns -
1) The flat is very thin, and I'm worried we won't have a lot of good brisket slices to serve the 4-6 we are expecting. The thickest part of the flat is maybe 1 - 1.25 inches
2) Should I take the point out when the flat is done and cube it then? Do I need to wait for the point to come to desired temp before cubing? Does it need to rest?
3) Should I even worry about doing burnt ends or just serve both parts sliced?
I didn't choose these cuts, but you gotta play the cards you're dealt. Any ideas/suggestions? Thanks in advance for your help.