Burnt ends are really really tastey and easy to do. You can make them either mid smoke on the brisket or at the end of the smoke while the flat is resting. I prefer to do them mid smoke myself... here is what I do.
Take a full packer brisket, season it well and toss it on the smoker untill the internal temps hit 165°. Then Pull it out of the smoker and seperate the point from the flat - there will be a layer of fat bewteen the two and you cut along that layer to seperate them, should be very easy to do at that point. Once they are seperated either put the flat back on as is or wrap it in foil and toss it back in. Take the point and cut it into 1-2 inch squares, toss with some BBQ sauce, coat with rub, and toss them back into the smoker for 2 or 3 hrs. A foil sheet pan works well for the burnt ends.
They should be still moist inside, but with a nice bark outside.... and they will dissapear very, very fast... so don't walk away from them or you may miss out on all your hard work!
The end of smoke method works the same, only differance is you are waiting till the brisket is fully cooked before seperating the piont and flat. While the burnt ends are cooking wrap the flat in several layers of foil and toss it in a dry towel lined cooler to rest.
