Hi there and welcome!
Looks like you are refining the approach for simplicity and better chances of success... that's a good idea! :)
If you had your heart set on burnt ends you can try this and I promise the quality of your overall brisket will be even better.
When you trim your brisket cut away the thin portion of the flat (yes good meat) so that what is left of the flat is just about the same thickness throughout, see the following image. The portion with green lines is the good meat you trim away as one whole chunk :)
Now take that good meat and any other good meat you may trim off and throw it in later to make your burnt ends out of it :)
As mentioned above if you leave that thin meat of the flat on the brisket it will just burn up and be useless end the end anyhow. It's not easy to get over the fear or cutting away good meat but if you turn it in to burnt ends then nothing is lost!
If you decide to try and turn the good trimmed meat into burnt ends, save a handful of fat to go with it as the thin flat meat + a handful of fat in a foil pan will keep it from drying out as the fat renders down and keeps the thin flat meat from drying out and burning up as well :)
I hope this info helps and you get a great brisket PLUS a good shot at still having burnt ends :)
Oh one final tip, plan for your brisket to end cooking about 6 hours before you plan to eat. You can simply wrap it in double foil, then wrap it in 3 bathroom towels and rest it on the counter and it will be steaming 4-6 hours later when you plan to serve it. Get over he fear of doing this as soon as possible as well. It is very important that you finish way early and use a method like this to rest and hold the meat until it is time to eat... there is no method for eating meat that isn't ready and is dry and tough because it needs more time to cook but everyone is waiting to eat :)
