You can separate when hot but must be very careful to follow the fat line and avoid cutting the meat of the Flat. It really is a good idea to rest at least 30 minutes to avoid any loss of juices. Your plan to put the Point on the bottom rack and pan the Flat above it is a good one. I like the Traditional Burnt ends, none of that putting in a pan and saucing them stuff. Just Rub and more time in Smoke. It's just my opinion but Saucing is ok if you are rushed but that is not really what Burnt Ends are about. If you like sweet saucy beef what you did the first time is fine. You may consider trying this...Saute some chopped Onion, Carrot and Celery. About 1/2C of each, then throw them in the pan with the beef and some Beef or Chicken Broth or even water with and Bouillon Cubes, Powder or Base. Hell, Lipton Onion Soup mix works too. Add Wine if you like, a pinch of Thyme and a Bay leaf, cover and finish the cook. The result is tender meat and a good Au Jus for dipping the meat or place the sliced Brisket on a French or Italian Roll with some Fried Onions and maybe some Swiss Cheese and Horseradish and dip the snadwich in the JUs for a French Dip. Really great eating. In the future, try the recipe below. Itis real popular around here and makes the best Au Jus for any smoked Beef...JJ
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..