Clearly, the cryo packer cut brisket from China Mart will have to do
as the only other market to carry the cut in my area wants $4.00 a lb
(WTF)!
So, to further improve my brisket cooking (without the use of foil) I
am turning to the list.

My issue: By the time the point is done the flat seems "well done".

- Do I need to separate the point from the flat prior to cooking?

I run my pit temps in the 250 - 300 degree range. Lump charcoal,
offset NB Silver Smoker/BD

Rob
Q for all so long as it's not parboiled ribs.