(OP-7/2014) The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible
Update on Chicken Breasts- The breasts were processed at 151.5f (extra 1/2 degree to hasten equilibrium). After Dry-Brining chicken breasts, I would typically SV-Process at 151f for 3 hours covering all bases, not thinking the extra time made that much of a difference. Come to find out Chicken Breasts do not improve with additional time beyond pasteurization. There is no intramuscular fat to render, and the extra processing time is unnecessary. To test my theory, I used probes inserted in the core of the breasts. I processed Non-Organic Chicken Breasts (12 of them) and using electronic calipers measured the thickest one at 39mm (1.54 inches). The Breasts were cooked at 151.5f, and when the probe hit 151f they were pasteurization. The breasts cooked for 1-Hr and 15-Min. To be clear, I am not saying that 151f is the best temperature but processing Chicken Breast beyond what is necessary to pasteurize is unnecessary regardless of temp that is chosen. What to do if you have no probes? Choose a temperature and cook for 90-Minutes. The extra 15-Minutes will cover everything up to 50mm or 2-Inches. 
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