Right there with Tinybud. Warming cabinet with some Au Jus in the pan foil over the pan. Leave it whole to start until cutting the point gets to the flat - then separate the two & continue. We serve both point & flat. Point in sandwiches, flat & point on platters & by the pound.
The idea of wasting a beautiful point to make fake burnt ends saddens me. You'll get some real burnt ends & first cuts just by cooking a whole brisket...
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]
Backwoods Pro Jr.
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing