Aight, 250*F, brisket 7 hours super tender but to seems a bit dry. Brisket hit 190* IT at about 5.5 - 6 hrs but it wasn't tender so I left it in till I felt the thermometer go in nice and easy. I thought it was only a flat, and I wasn't really paying attention during trimming, but nope there was a point in there also. I thought I trimmed enough fat off but after cooking there was still a big layer of fat. Perhaps next time I'll wrap it in foil and try to get more moisture in there.
Pastrami point/flat I cheated and bought corned beef, it came out a little salty but I have yet to have it in a sandwhich. I just tasted the trimmings as I was slicing it this morning. One half was done about an hour earlier than the other. I gave one half to my parents to try out.
ABT's I cooked on the upper rack for 3 hours. First try at them so I kept them pretty simple, cream cheese and wrapped. They were tasty but damn my tummy wasn't happy about 4 am! hahah.
That was today's lunch.