Hello. OK. But the flat and the point are very different. You can't judge the point on experience with flats. I know you see I am in England, what tha **ll do I know? I have only been here about 18 yrs.. I am from Texas. Got have a little experience cooking brisket. I would not take the flat to 200. It would probably dry out. Maybe not if you didn't trim it to death. The point should be 200-210 or will be tough as old boots. You need to render the fat. Because you separated you are cooking two very different cuts of meat. Not a bad thing but each must be dealt with on it's own terms. All brisket also has it's own mind. Each is different. One 10 lb. brisket can take 8 hours and the other take 12 hours. Keep Smokin!