Learning a lot..
Well it's 5:10, and this flat is probing without resistance. So I pulled the brisket, opened to let it steam. Looks pretty good to me
So I took the point off, re-foiled the flat with three layers, covered with two beach towels and deposited it in a cooler. I'll let it rest for a couple of hours then slice it up and take a last set of update pics. I also put the burnt ends into a pan and back on the kettle. Man those things are amazing!
Thank you all for the advice and encouragement. Y'all are the best!
WSM 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen