Brisket prep flat/point for Burnt Ends and slicing

It's easier to separate mid-smoke because the fat and connective tissues are softened, but, in doing so you loose some heat from the flat before you get it back into the smoker to finish. I actually prefer to separate the point and flat prior to smoking...a little more time and work involved, and there may be some overcooked flat where it tapers to a thin section under the point, but you can fashion a heat baffle with foil under that portion to slow down cooking.

Cook the flat until it probes tender...around 180*, but may be as high as 195* depending on the meat.

Glad to see you're planning on BE's...they're more than worth the effort!!!

Eric