I agree about the point needing more time. I have cooked briskets that were silky smooth tender on the flat, and the point, while probe tests tender, was a bit "chewy" for lack of a better explanation. I have never done "burnt ends", and had never heard of them until joining this forum. Good article.
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.