So I'm going to try the following recipe for my 13 pound brisket this weekend: http://www.smokingmeatforums.com/for...ght=Burnt+ends My question is, the recipe says to separate the tip from the flat, and put it back on the BBQ, when the flat is done (190). Is this truely the best way to get burnt ends? I think I've seen soem people who cube up the tip and toss in rub / sauce and then put those back on the BBQ? If I were to do this, do I have to wait for it all to rest? Any help for my first burnt bits is appreciated.