Burnt ends?

For those of you who turn in burnt ends with your brisket slices, how do you prep them?

By that, I mean, at what point do you separate the point from the flat? How long do you put the point back in to cook for?

I've never done burnt ends at a comp and I'm just trying to figure it out.

Any advice?

Ok... so, I'm still struggling a little.

When I do my briskets, I trim the h3ll outta 'em to where the point is only "moderately" attached to the flat, do a "dry marinade" with my rub for a few hours and then I'll cook it that way until hits about 170-175 (depending on the color and texture of the bark), then wrap it in hd foil and back in the cooker till it hits ~200-204 or is appropriately tender. Then, it's wrapped in towels and dropped in a warmed cooler until it's time to slice and box.

At that point, I separate the point and flat, slice the flat and box it. The point has always just been for the cooks to munch and take home after the comp.

I had always kept the point and flat together during the "resting" period because I thought that the excess fat in the point would help distribute to the flat during the rest.

Does it make sense then, to just separate the point and flat after the right tenderness is had in the flat, wrap and rest the flat and while that's in the cooler make the burnt ends?

Sorry to be so dense, I'm just trying to get the process-picture in my mind.