Ok guys, here are the results! Wish I would've taken more/better pictures, but the alcohol was flowing nicely by the time the goods were coming off the grill.
Wagyu almost ready to come off
Flat ready to be sliced. I walked outside shortly after this pic and my wife finished the job. Bummed that I didn't get a pic just after the process.
Point seperated, cubed and and placed back on smoker along with some ABT's. Can't see it but the bottom rack is full of ABT's.
And here we have a plate of the finished product. Brisket, pulled pork, 1 ABT, burnt ends, MacNCheese and baked beans.
The brisket was "tender" after 14 hours. The frist 6 hours or so I maintained temps between 205-225. The remainder of the cook was between 230-255. I reached tender about 187 internal. Intersetingly enough the 6lb pork shoulder took darn near as long as the brisket.
Brisket was, in a word, outstanding. Doesn't matter what anyone says, there is a significant difference between wagyu and any other. Great texture and taste. Guests were raving about it, which was nice. Only one negative, if you want to call it that, there was very little smoke ring. Barely. But the meat itself had a nice smokey flavor, so no worries.
The burnt ends were also outstanding. It's amazing how fat could taste so good. Like "gravy", as someone on this board once described it. These were also a big hit.
The guests really enjoyed the food. Constant compliments about everything really. Only thing left in the end was a handful of pulled pork and a load of the baked beans and Mac and Cheese
Thanks again to all for the great advice that helped achieve such a GREAT result!