Properly done brisket is an art and a science. I got to teach my son how to cook a 12 pounder. Most important ingredient is patience.
Franklin has a video out on Youtube cooking briskets 3 different ways.
Unwrapped, wrapped in foil, and wrapped in butcher paper.
Very interesting how different they come out.
I remember being a kid staying up all night with my dad tending the fire cooking those things, good memories.
Do you drop your brisket in an ice chest to rest for a couple hrs after it hits internal temp?