Having had marginal success with flats more than one time in a row + group of ~8ppl visiting = my smoking a brisket. I have the CharBroil American Gourmet 600 with this brisket stuffed in at an angle and doing all it could not to poke out of the sides (didn't want any part of it over coals). I didn't get any before it went in...but here's some Q-view when it was done. I really need something bigger to smoke in LOL. I didn't separate the point until it was rest-time. I let the point rest with the flat (although already separated). When it was slicing time, I took the point and chopped it up. I let the chopped point, about a cup of williamson bros sauce, and about 1/2 cup of the brisket juice simmer for about an hour, drained it off of extra juices (and rendered fat), and proceeded to have slices & sammichs.