Brisket: dry flat, point heaven
Doneness is measured in the flat, not the point. When it hits 195-200°,
it's time to come off. Both pieces will be done.
Glad I asked guys! Seems I'm always learning...
On my last cook I did put the point back on for a while.
But, I guess waited too long on getting the flat out of the smoke.
At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?