Finished whole brisket 
I cut off the point, cubed it and threw it in the pan with the juices. Cooked for another two hours and put in cooler for about 3 hours (had to wait until the guest left). Upon tasting it, my daughter said, "this is heaven."
Overall, I think the brisket was a little dry. Maybe because I was told at it was for chopped sandwiches, and I cooked it to 200 degrees. I think I read that it should go to 205 for chopped, but didn't have time to look it up. All cooking was done on the smoker, I didn't have to finish it in the oven.
I woke up at 3:00 and it was on the smoker at 3:40. Took off the whole brisket at 4:40, so 13 hours for an 11 pound, closer to 10 after trimming.
Now to start practicing, my advances in the weight lose thread could be in jeopardy.
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1987 930, (Imagine Auto) 3.4L, dual plugged, Electomotive, k27HFS, Tial WG, SC Cams, Kokeln IC, GHL headers, HKS EVC5 boost controller, Bilstein coil overs, Big Reds on Front
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