let the remaining part of the brisket (the flat) rest in a cooler wrapped in foil and toils.
Typically burnt ends comes from the point because it is much fattier which allows for a juicier piece. The flat also makes for very uniform slices and is very lean so it is often used for slicing.
2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
BBQ Guru CyberQ
2011 Built UDS - Retired