Nice job! You learned from your first brisket and had success. I'll take some of the slices from the point end please... oh and some of those burnt ends!
Not trying to be argumentative, but if you cook brisket (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results.
I agree with you 100%. I also stopped going by temp years ago, and started going by the probe test for briskets & pork shoulder both. I just find I get a lot more consistent results.