Brisket Point part problems - big problems

[Sam Meyer]

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 quit going up in temp after 160 degrees even after many hours and coal refills? why? slicing it revealed its not done even after 10 hours for a 6 pound point. now the bark is becoming crusty and dry and not edible but the meat inside isnt done.

Thanks in advance.
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[Robert-R]

I've never cooked just the point. However, I can say that it's usually always ready before the flat when doing a full packer.
What are the temps in the cooker? I usually cook these between 275* - 325*. It should probe tender when ready.
At 160* the meat has stalled. You could try wrapping it in foil with some beef broth - should speed things up.