Hey guys, I plan on smoking a packer brisket this weekend. I've been doing some reading on here and not sure how I want to smoke it. I want burnt ends. I've only done them once before. I saw somebody marinate the brisket for 14 hours, is that a good idea? When should i seperate the point and flat? And what IT should I pull the flat off at? I've seen many people say 165, but I usually do 190. Help! I will post Qview when I start Sat. night.