about these burnt ends.......

OK, I've been cooking briskets for several years, but never done burnt ends, after looking around this site, I think I have it down, but have a couple of questions, let me see if I have it down

After the brisket has been cooked to the desired flat temp, wrap in foil & towels, place in cooler and let it sit for a few hours before slicing. I've always done this, so nothing new here.

Separate the point from the flat, trim off as much fat as possible from the point and re-season with the rub I previously used on my brisket. Put back on the BGE with a grate temp of 210*-225*, same temp I smoked my brisket, for 2-4 hours or until I get a an internal temp of 200*.

Remove and chop.

Does that sound right? Any thing I am leaving out?

Now a couple of questions. After I have done all of that should I out the chopped point in a foil pan, sauce and then put back on the smoker for another hour or so, just sauce and serve or just serve after chopped?

Also, I did a brisket last weekend, after removing the point form the flat it went in the 'fridge overnight, then I trimmed off almost all the fat, vacuum sealed it and put it in the freezer. Can I now thaw this point out, put it back on the BGE and do burnt ends or is this something that I should have done right after I separated the point and flat?

Sorry for all the questions, but as always, any info and/or advice is most appreciated!