my 2 cents. I'm on about 10 briskets. A few have been home runs, one over cooked but made great pulled beef. And then there was last weekend. Disaster. 18.5 pounder (home runs were under 14). Didn't foil until 175. Rested for 90 minutes before slicing. Even the burnt ends where tough. Had a roasty taste. (I did inject) While I trimmed, it seemed the fat didn't totally render out. Initially moist and 201 IT, but something went wrong.
So I'm still in beginner status here, but I have read that some briskets just don't turn out. I didn't deviate from my normal basic brisket, but the end product was simply not desirable. I'm now back to tentative on if I want to try again soon and spend $42 on something that I'll throw out leftovers of which there were plenty.
DK117