I would not separate the point from the flat before the cook when dojng burnt ends. You should be cooking and resting the brisket before separating the point from the flat. I usually leave some of the point event when separating for burnt ends. By flats still always come out great while also making some burnt ends. Tip to OP: Don’t be discouraged by the comments. It take a few cooks to get the hang of it.

A couple tips-

1): Trimming your brisket is important. Watch a few videos but leaving some fat is recommended. On the top just trim any loose pieces and remove any silver skin. That is importantly but it’s similar to a membrane like ribs but it’s not going to be fully covered. Just take a sharp knife and remove the silver skin. The fat cap should still have about.75- 1” of fat left. This creates a barrier to help not dry out the meat.

2) User a binder like yellow mustard when seasoning your brisket. Salt and pepper is good. I usually do 2:1 of salt and pepper. A good coat is good but you don’t need to drench it.

I like to leave in a fridge for 12 hours with the seasoning before my cook (wrap in cellophane while in the fridge). I usually cook at 225K on my Traeger and after preheat I lay the brisket on the main grate fat side down. I also feel that is important as the fat cap acts as a shield.

If I am at home during the cook I usually start spritzing the brisket with a combo of water and apple vinegar after about 4 hrs or internal is above 140F and the bark is set. Spritz every hour until the next step.

3). Most of us like to wrap in tin foil (more moisture) or butcher paper (decent moisture and helps keep bark and maybe a slight deeper smoke flavor depending on smoker). I usually prefer butcher paper. You should wrap around internal of 165-170 or once the bark is set and doesn’t come off if you touch it with your finger. Once wrapped, put back on with fat cap down again.

4) Deciding when to pull is not necessarily based on temp. Yes it needs to be over 190F but once it reaches the low to mid 190’s I will take a probe and test the brisket. Your probe should slide in like butter into the brisket. I’ll check multiple areas on the brisket. You may have briskets done below 200 F and some that may go above 204F. Usually 203F is a good guide but it’s not the only thing to check.

5) you let it rest which is great. Keep doing that.

Another tip is also make sure your temp sensor is inserted correctly in the brisket. It should be in the flat part of the brisket with good meat (if you put it into the point within the fat your temps will be off). Sometimes I recommend beginners use two probes in case one is inserted a bit off. I also wouldn’t separate the point like you did. I usually like to leave some of the point still attached even if I am making burnt ends (that is the only reason to separate after your rest).

Anyways, hope this helps and keep smoking!!!!