I'm gonna try my hand at a brisket this weekend for Father's Day! First time doing one, here is the game plan.Trim it up,Rub it and let it chill in the fridge a day and half-2 days prior. Throw it on the smoker at the 225 range, get the meat temp up to 160 and foil it with a little juice/mop sauce, and take the temp up to 190. Pull it off wrap it in towels throw it in cooler. Now my questions are fat side up right? And what are burnt ends and how do you do them? I think I have the idea of them but wanna make sure