This brisket tapers off to a thinner than usual flat at the very end, so the last few inches will definitely be done before the rest. I'm thinking of chopping it off at about where I have the knife shown and smoking it separately. I definitely don't want to separate the point and flat because my favorite slices are from where the flat and point meet, but this end is so thin it will almost certainly be jerky if I don't alter the cook somehow. Any suggestions on this approach or other approaches?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
If your cooker will let you keep that end away from the heat, that will protect it some. Perhaps inject that end with some beef broth to give it more moisture. Can also slide a double layer of aluminum foil between that part and the heat source to protect it. As it cooks, it will shrink up a bit and get a little thicker in doing so. Go for it. You'll be fine. Enjoy!
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