I just picked up a choice grade 14.7 lb full packer brisket. Plan is to do burnt ends with the point. My inexperience has read a number of plans on how to properly do burnt ends. My overall plan was to smoke it around 250-275 to an IT of 170. Then "crutch" it by putting it into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be covered after that and stay until IT gets to 195-200. I did this with the first/only brisket I ever smoked, which was an 8 lb flat. The flat came out very tender and moist. Not quite tender enoug to pull and just firm enough to slice. Exactly what I was aiming for. I have read I should rest for 30-60 minutes before I remove the point then I should re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours. Does this sound correct? I also saw on AmazingRibs that they recommend frying the burnt ends, after they are chopped, in a pan of rendered fat with some drippings mixed in. Anyone do this or just chop, sauce, and serve (after resting of course)?