I am doing a 15 lb. packer brisket (perhaps about 10-11 lbs post trim) for tomorrow dinner. I would like to serve Burnt Ends with dinner. Can I cut off the point after a short rest and get Burnt Ends started and return the flat to rest in cooler? Just trying to figure out how to add Burnt Ends to the dinner table - don't want to save them for dessert. I know I am breaking the rules of "patience" by asking this question.