I have done a couple brisket flats but not a whole packer so I have some questions. 1. I have noticed some people separate the point for burnt ends at 190 and some at 160, why the difference? 2. I want to slice my flat so I am planning on having it go to 195 or toothpick tender, so if it is toothpick tender at 180 should I pull it out then or really stick with temp? 3. My meat probe should be where? In the point, the flat, in between? 4. I am planning on about a 10 pounder so if guesstimate about 2 hours per I should be OK going with a overnighter starting about 8pm Friday for a Saturday dinner the next day about 5pm and have time to rest it right? Thanks for any helps folks, I have read a ton of great stuff already but want to verify some more.