Beef Another Brisket Burnt Ends Question

[Parrothead1809]

I'm a bit confused as to when to cut the point into cubes and return it to the smoker with sauce. Do I do this when the entire brisket is done (~203°F) or before? If I do it at the end, then the burnt ends can cook while the flat is resting. Also, depending upon cook time, I was going to let the flat rest for a good 2+ hours before slicing and serving, so do I just subtract an hour from serving time and cube, sauce & smoke the burnt ends so they are done when I'm ready to serve?

Thanks for any advise here. I did a flat last year that didn't turn out very well. So I'm going to look for a small full-packer and cook it in the next few weeks.

-PH

 

[traeger860]

Check this out. Some good tips/tricks for burnt ends:

 

[Parrothead1809]

Yep - I found that last night. Looks like Matt does it after the flat is done and resting.
Thanks!
-PH