Heres the pork butt after it rested about 20 min. I took it out of the cooker at 168° so we could slice it and have it as a roast.
The brisket was too long to fit on the shelves, so I cut it in half against the grain before I put it in the smoker. A while ago, I checked it with a skewer, which went in like butta and came out just as easy. Half of the brisket included most of the point and the smallest part of the flat. I took that part and separated the point from the flat and put the thick part of the point back in the smoker for another hour and a half or maybe two, so it will pull real easily and make pulled beef with lots of char and burnt ends.
This pile here is the rest of the brisket(excluding what I already ate).