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.
UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.