First full packer brisket. It was .... meh.

[Willy]

It does look pretty good to me, I have had brisket done anywhere from 198 to 210 internal. No rhyme or reason to it. Just the fat, moisture and the cow it came from.
But I love it all

[viscera912]

i know exactly how you feel as my first brisket was nothing spectacular.  i agree with everyone's comments regarding the "its done when its done" type feel.  i don't know if you read my post about smoking just the point last week but i took it to 210 because that is when it felt to me that the maverick went in like butter.  if you go by temp alone, or by recommendation of someone, you could pull it and it's just not ready. 

i prob won't cook a full packer anytime soon as i had a really good run with just the point.  you might try it and see if you like it! with that being said your cook still looked good!!!
jason

[1Bigg_ER]

I'm no Brisket expert but once you wrap it you're better off finishing in a 200 degrees oven, use the probe test for doneness and let it spend as much time in the cooler as possible.
This is why I prefer to start a brisket late in the day, wrap and into the oven around midnight, into the cooler around 6 am.

[Smokin Don]

I have not done a lot of briskets and no expert. Yours looks pretty good to me!! You can always add dome broth when re-heating. Don

[amshepar]

I have found the temperature needs to be closer to 205 before pulling it completely.  Adding broth will help keep it moist, but the 205 temperature helps ensure the meat fibers have been broken down.

Overall, your brisket looks great though!