So here is a method that worked for me, not sure if anyone else has done it this way or not...
The last brisket I did, I ran out of time to finish the burnt ends so I cubed up the point and stuck it back in the fridge overnight. The following evening I tossed the point into one of my cast iron pans, set the oven to 250 and let it slow cook for another hour. After about 40 minutes or so, I added some sauce to the point cubes and let it caramelize a bit before serving.
The burnt ends were incredibly tender and delicious!
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"