The point is the very best part of the brisket. Wasting it on faux burnt ends is a crime in nearly every part of Texas.
You can hold it up to 5-6 hours if you don't open the cooler to peek, but I would eat when that brisket is ready and rested properly, no matter what the time of night or day.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle