problems

Hi - I'm pretty new to the community, but I've learned a lot by reading here before I joined. Thanks so much to all for sharing what you do, it really helped out a n00b like me. In that spirit, I'll share some failures and a success that might help other Akorn (or other kamado?) users. Check...

I only have the point and being new, have a few questions (butcher gave me point only because I wanted a small brisket and he didnt have any) - what temperate am I looking for in the point for doneness? Research says 200 degrees but thats for t he flat portion right? what about point? - The meat...