My brisket smoke. I followed franklin’s guide to the T, I found taking the flat to 207 and the point to 204 or so yields the best result BUT you have to test it for doneness to confirm skewer should feel like sipping it into creamy peanut butter. The way I found to get the point and flat done in close to similar time frame is during the trimming phase. I leave more fat on the flat AND i trim excess fat of the point AND I under cut the fat decal area where point and flat meet more than maybe what Franklin suggests Also thing to consider, Franklin says fatty side up or down doesn’t matter but I’ve found it does when your heat source is in the center of the grill. If so fat side down works best. Franklinuses an offset smoker so it doesn’t matter for him. Also cut of meat. It’s imperative to get a brisket that has adequate thinxkness in the flat. Usually Costco is good for this but I went the other day to pick a brisket up and the selection was slim for thick flat packer cut beiskets.