X2since you are slicing the brisket...take to internal temp of 160-165, double wrap in foil with some beer or beef broth...take to internal temp of 190-195 pull out and let it rest in a cooler with a couple towels around it(for 1 to 2 hours)....also make sure to cut across the grain...good luck and enjoy
Should be. Both point and flat together can be called Full Packers.Looks great. When you were looking for the meat, is it called Brisket?