You have finally came into the light
the point is my favorite part of the brisket and I Never waste it on burnt ends. The flat can be fickle due to lack of marbling. Save any dippings left in your foil and separate the fat, save it. the next brisket warm up the fat and inject it into the flat. If you don't have any use canolla oil. Works like larding lean meats such as venison.