First time I split the point and flat prior to a cook. This will be my new recipe. Cook time cut in half and everybody loved it. Here is how I did it.

Injected brisket 24 hrs prior
Split brisket
Trimmed off all fat
Rubbed with black ops
Smoker at 225*
Wrapped flat at 165*
When flat hit 192* I pulled it and point off
Cut up point
Burnt ends into pan with juice from flat and more rub
Ftc flat and burnt ends back in for 2 hrs

Looks good, I never cooked or tried burnt ends yet.

Looks good, I never cooked or tried burnt ends yet.

I just started making them last year. I have yet to try some anywhere that are as good as my own. Maybe it's just the rub, but they are crazy good.

Nice job on the brisket.

Nice job on the brisket.

yep - that looks good!