This is my first full packer brisket and have a couple of questions. My plan was to slice the flat and take the point and make burnt ends. Never had burnt ends so we'll give it a try. I have two temp probes in the packer. One in the flat and one in the point. When do you foil? When the flat reaches 160 or the point at 160? Also when do you seperate? Here is a teaser!