Saunka [BOA] wrote:
I've been wanting to know about this for awhile too. I've made
brisket only a couple of times, using a packer cut both times. I
think I cooked the flat too long while waiting for the point to
come up to temp.

The point ain't nuthin to worry over. When the flat's at 188°F or fork
tender, it's time to take the whole thing off.
--
-frohe
Life is too short to be in a hurry