Killlllllllllllllllllllerr. How long did you throw it back on once it was wrapped? How much higher of a temp did you hit?
And what are burnt ends? Good looking stuff man. Damn.
KB, I wrapped it at 160 degrees. I then took the internal temp. it up to 190 and started probing every 20 minutes. This one got pulled at 201. I then let it rest 3 hours in wrapped blanket then sliced.
Burnt ends is actually another preparation in itself. On a full packer brisket like this was, after it is cooked and you pull it off your grill, you separate the point from the flat before you wrap to rest. You wrap the flat and let it rest. While it is resting, you take the point that you just separated and cut it up in 1 to 1 1/2 in chunks. You then put the chunks in a shallow foil pan and pour a light coat, (about 2-3 tablespoons full) of "finishing sauce" and a sprinkle or two of your rub in it. Mix it up really good and throw it back on your grill for another 1-2 hours of smoke at 275-300 degrees.
What this does is turn the other edges into burnt ends and gives them more smoke as well. Pull them off the grill and let them rest for 15 minutes (if you can wait that long)

and enjoy. They are one of the best tasting treats off a brisket that you can have. If you time it right, the burnt ends get done about the same time the brisket comes out of it's rest and ready to slice for dinner.
Hope that helps.......John