Ended up smoking for 17 hrs until the point half reached 202 F and more importantly it passed the toothpick test.
Here are some pics
Flat half just out of the smoker
Point half out of the smoker
Flat half sliced
Point half sliced
I have a WSM. 203F was not tender even after a 2 hour rest. Oddly, the flat was not as tender as the point.
The last brisket I did was melt in your mouth great.
Good news: I just received a DigiQ DX2 in the mail. I'll be using it within a week or two.