I smoked a brisket yesterday, sorry no pictures. But I always separate the point and the flat. The flat was at nearly 205 before it felt probe tender. Which was the highest I've had a brisket of mine go.
I held it for probably 1.5 hours wrapped in foil and covered in towels. It was still almost too hot to handle at that point!
I held it for probably 1.5 hours wrapped in foil and covered in towels. It was still almost too hot to handle at that point!