Hi goosebr160, i used a small peice of foil to cover the point with a couple of toothpicks. It gives it a little shied just to keep the point protected. Poked some holes so the fat would run off. Hopes this can help.
I cut my brisket in two before hanging in the PBC, about where the point runs out. That keeps both pieces about the same distance from the coals. I wrap in butcher paper when about 155 and the stall starts, perhaps out of impatience. I finish in the kitchen oven (this saves nursing charcoal) at 375-400 degrees until 203+ and rest at least an hour. My flats retain moisture pretty well, but i cut the point first! And as others have said, don't slice it until you serve it.
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