Help, I just finished a brisket and seperated the flat from the point. At least I think I did. It all kind of looks the same when its cooked. I wrapped the flat in foil and put in the cooler to rest and put the point back on as many of you have suggested. I'm just not sure if the point is to be wrapped or not? I will continue searching but hopefully someone will jump in and let me know! Thanks, John.
