High Temp Brisket Question

[Steve Mayer]

I'm in the middle of my first high temp brisket cook with a 11.5# choice paccker. I'm averaging 330F or so and just foiled after 21/2 hours.

Will the point be done at the same time as the flat or will I need to separate and put the point back on for a while?

 

[Don Irish]

Although I've only done a few and definitely not a pro at this, my understanding is that the point will not be as done as the flat....you can throw it back on, make burnt ends, or save as is for other uses (great chili, etc.).