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Stupid brisket ?

Getting ready to put on a 13 lb. packer. If I don't want to mess with burnt ends, do I just cook to desired tenderness in thickest part of the flat, pull it off and FTC or do I need seperate the point at that time and continue to cook the point? Just confused as I delays read about the point needing more time. How do you guys that make whole packers get it all to come out at the same time? Thanks.

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