I will be doing my second brisket next week. I cooked just a flat last summer and my family went nuts for it. After a visit to a local bbq place, we tried burnt ends for the first time and my wife asked if I could figure out how to make them. After doing alot of reading and looking through my notes how I did my brisket before, I've come up with a plan and wanted to lay it out for anyone's comments... The day before the cook, I'm going to trim the fat off nearly everything but the flat, leaving a 1/4" fat cap on the flat. Rub on some EVOO, then, putting a light coat of McCormick's Montreal Steak seasoning, a heavy coating of Sweet & Smokey, then a dusting of heavy brown sugar all arount. Wrap it up in plastic and put it in the fridge overnight. Then making a pot of Au Jus for injection while I'm waiting for the smoker to heat up. The next morning, unwrapping it, then putting it on the top grate of my WSM. I just got a Pitmaster IQ110 that I haven't unpacked yet and I'm eager to try it out. I'm going to cook it to 140, then foil it with more rub and a little au jus, put it back on until it hits 180, remove the foil and then take it up to 190. Wrap it up in foil, put it in the cooler to rest. I am looking for a little bit of advice though. When should I sepearte the point from the flat to make the burnt ends? When it hits 140, or when it is done all together? I am planning to cube up the point and put it in a deep foil pan with Sweet Baby Rays. Should I add the sauce at the last 30 minutes, or right from the begining? Do I need to drain the fat before adding the sauce? I've also heard of taking it out of the smoker at the end and pan frying it and tossing it with warm sauce after it's done.