My brisket got to 180, tested it with fork, point was tender but not flat, at 185, fork twisted easy in flat and point. Pulled it off and separated the two. Told the wife I was going to put the point back on for a few more hours and she pointed out the overdone dry brisket attempts from the past. So I wrapped and coolered both pieces. So I am torn as to what to do with the point, leave it in cooler and chop it up later, or return it to the egg, the fork test showed it done. Tasted a slice from where I separated the two pieces. Wow, if it comes out of the cooler like that, I will have achieved my first "succulent" brisket. Thanks for all the tips so far everyone.