Can you pull a flat, or does it tend to be more dry? What about if it's separated from the point when you cook it? I've bought point before and smoked it alone for burnt ends. They turned out terrific. My first flat was... questionable. But I've become a little more SEASONED with my smoker these days. I've never pulled a brisket, though. Just sliced it. I have seen some guys talking about pulling at 190, and I'd like to try it. But I've never bought a packer cut. Is pulling reserved just for a packer? And do you pull both the point and the flat?