The brisket turned out really well. I *think* I could have left it on a little more - the points were great but the flat could have been a little easier to pull apart. I guess I'll get to a point where I can tell easily when to pull them off.
It got 6 hours of smoke in a 13 hour cook, and finished in butcher paper in the oven.
Now, what are your top suggestions about what to do with leftovers? We served 7 and still have a bunch of brisket left.