So far I've only done flats (heavily trimmed). They always came out dry and not very tender. This time: 12lbs packer Too large for my dual door master built so I separated the point from flat. First time at brisket dissection so I missed a bit...no worries...good for a mid smoke snack. I initially said I wouldn't trim fat, but some of it looked unappealing so I took the filet knife for a ride. Mustard for glue Richtree's rub Got cocky after two perfect pork butts so i decided to go the easy way: no mop, no foil. Aimed for 250...with the occasional drop and surge of 30F. Mid smoke snack Put flat to rest at at 202 IT ...toothpick tested. Took about 10h. Sliced after 1h Some smoke ring, tender, a bit on the dry side (should I have foiled , mopped?) I am going to freeze some The point went to rest in the cooler after 11h...same temp as the flat. Felt softer with the toothpick. Pulled some of the point And sliced the rest The point was very moist...I guess that's expected.