Brisket Nachos

Hey guys,

I started this at 8 last night. Found out we have more family coming in than what we planned. So we’re doing nachos.

It’s my first brisket. But I’ve smoked at 225; it’s at 195 in the point.

I think I’m supposed to let it rest when it hits 203.

But can I use both the point and flat for nachos or just the flat?

Also, I was really anxious about trimming the brisket. How bad did I do?

Any other suggestions?