Brisket help

smokehouse

I put my first brisket on the egg last night and it is thinking about getting close to being ready. Internal temp of 183.

Should it come off at 185, 190, 200, 205????

It is a 13lb packer cut. When I take it off the egg, what should I do with the point?

If I need to put the point back on the egg, does the whole thing need to rest before you seperate the point from the flat?


Thanks