Separated brisket – update

Smoked at 225° with my own ‘grateful gunsmoke’ rub (SPG+ dark roast coffee beans) until the bark set then turned up the Traeger Timberline 1300 to 250°until about 170° internal temperature. Placed in covered tinfoil pan with tallow and beef broth (barely covering the bottom of the pan) until probe tender. Note: Before the finishing hold the liquid doubled in the pan. Cooled both pieces on the counter, wrapped in butcher paper and placed in the fevor warming oven for about four hours. Results were very good. Like I said I like low and slow so this is an experiment of increased temperatures for me. I really like the shorter cook time being completed all in one day. To recap I started trimming at 8 AM (trim most of the fat off as an experiment on purpose) and the smoker was up to temp with the meat on it. 9:30 AM. Everything pulled at 3:30 PM. Dinner was at six. The cook finished quicker than I expected with an increase in temperatures that I am not used to. I like the results of low and slow better but it was nice to start it 9:30 AM and complete it by 3:30 PM. I feel the point could’ve stayed on longer. Next time I will not go higher than 250 and start a little earlier.