To close this out. David, Sam's here does not carry packer cut.
At 3:00 my wife told me it was for chopped sandwiches. I was going good to have it at 195ish at 4:00. I remembered that for chopped it is recommended to cook it warmer. I was thinking 205, but with all the other prep needed to be done I couldn't look it up. It got up to 200 at 5:00, and I took it off and wrapped it up and put it in a cooler. I did cut off the point and cubed it and put it back on.
Finished whole brisket
Finished burnt ends
I thought the chopped was a little dry. I'd like to try it again to see if the 5 degrees would help. I did not try the toothpick test, was not sure if that pertained to a chopped brisket. It was on for just over 13 hours and most of the time the smoker temp at 260ish. I tried to knock it down a few times, but these Brinkmanns don't have any adjustments. That will be next weekend's project. The fact that it was chopped and most were putting BBQ sauce on it, I think I'm the only one that had a complaint. My wife thought it was good. The burnt ends went back on the grill for about two hours. The party was going on and I lost track of time. The finished product is above. After roughly two hours on the smoker, I took them off and put them in the cooler. Three hours later after everyone left, I had to try them. My daughter said, "this is heaven." Thank you everyone that replied and for this forum in general. Now I need to figure out where to stash a Lang 48.