50/50/50 pork/brisket/burnt ends? That is a toughie. It has been my experience that the point is almost always smaller than the flat. That would mean you have to cook with an assumed yield for the difference between the point and flat. How many pounds of burnt ends do they want?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."