Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!!
I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat.
BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!!