Hi all, planning on smoking a brisket and making burnt ends from the point this Sunday (Can't believe I am taking care of dinner on fathers day! LOL ....oh the sacrifices we must make sometimes...) Anyhow, my question is once the brisket is done, and I separate the flat from the point...how do I keep the flat warm and juicy for the next few hours until my burnt ends are done so that we can enjoy both for the same meal? Is it as simple as placing the flat in a cooler with some juices...or is it recommended to refrigerate the point and smoke them on another night? Next question; I have on my list of thing to try Jeff's butter injected burnt pork ends and was wondering if there is any value in injecting the brisket burnt ends? Cheers!