Packer-cut brisket, the best type for the smoker, has a flat muscle portion and a fatty point muscle that sits on top of the flat. These muscles run almost perpindicular to each other. Generally, restaurants serve the flat, which is fairly lean, and slice it for sandwiches and brisket dinners with side dishes. I usually pull the point, i.e., strip the meat from the fat, and chop it for sandwiches. However, some pitmeisters like to cut the cooked point from the flat, and cook the point on indirect heat several hours more, slathered with bbq sauce, then chop it for sandwiches. There is no one way to prepare burnt ends. This recipe works for me. The main thing is to cut or cook away as much fat as possible.