Burnt Ends: Gifts from the gods
Separated the point and the flat off a 13.5lb brisket when the flat had gotten to about 185degrees. Wrapped the flat and let it go to about 200 and then threw it into an insulated cooler to rest along with some bottles of boiling hot water and a few old sweatshirts. The point went back on to render out some more fat. After a while, I chunked up the point, dunked the chunks into some sauce and threw them back on to 'dry out'. Once that was done, I dunked them again and they were ready to go. Few moments of home 'cue have compared to these little niblets that were like eating pats of butter.