How do you keep the flat of a brisket moist when you seperate the point for burnt ends?

[timmyt509]

So I was wondering when do you seperate the point from the flat to make burnt ends? And how do you keep the flat moist? Do you just wrap it in foil and put the flat in a cooler?

Thanks for your help!

 

[s2k9k]

That's what I do!