Competition-style pellet-cooker brisket, flat and point cooked separately, with burnt ends

Trim the brisket competition style: separate the point (deckle) from the flat to cook as two muscles; square up the thin end of the flat.

Notch the point at 90 degrees to the grain of the flat so the slicing direction can be found after cooking.

Season with the rub and rest about 30 minutes so the salt and sugar draw moisture and rehydrate the spices.

Put on the cooker fat side up, offset so drippings fall on the point; load the top rack with trimmed fat to self-baste and build bark. Insert a probe in the centre of the flat, with pellets in the flavor enhancer.

Set the cooker to 225 and monitor cooker and probe temperatures from the app.

At the stall, about 158 internal, turn fat side down and baste with the saved fat; move the point to the bottom rack.

Raise the cooker to 250.

At about 170 internal on the point after about nine and a half hours, wrap fat side down so the bark is not washed off.

Cook two or three hours more to about 200 in the flat and 205 to 208 in the point.

Pull at about 200 and hold overnight in a warming oven.

Slice the flat against the grain; cut the point with the grain into half to three-quarter inch chunks, no thicker than an inch, for burnt ends. Serve with sauce on the side.