Caveat: I don't normally make burnt ends.
But, here is what I do for others. I remove the point once the flat is done. I like to cut the point into two-bite chunks. I will thin some sauce, with a little beer or apple juice, then mix the brisket chunks with the sauce, then into a foil pan. Into the smoker, and let it cook until the chunks are fork tender. Pretty straightforward.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."