I cook it the same way as a full brisket. When I cook a full brisket, near the end of the cook I separate the flat from the point and keep the flat warm and use the point for burnt ends. So, if I was cooking only the flat then no burnt ends. Maybe others have a different way of doing it but that's what works for me. Next cook I might try using the flat for burnt end and see how that turns out because sometime, like you, I can only buy the flat.
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