Brisket! Salmon!

16 lbs brisket, 4 tbsp salt, 4 tbsp pepper, 2 tbsp garlic powder. &#xA; 15 Nov 2200 - started the brisket at 225℉. &#xA; 16 Nov 1220 - brisket is at about 180℉, turned it up to 260℉. &#xA; 1220 - fish is drying after brining overnight. &#xA; 1520 - brisket point is done at 208℉ (oops) so I took it off. Flat is only at 192℉, so I upped the temp to 275℉.