im currently doing a brisket for superbowl as well and its around 149 right now. ive learned to choke it down to 220 230 during entire cook. like you, my first brisket and even subsequent ones were following noah's video. i now treat it like a traditional smoke time and go low slow. ive noticed also that in terms of bark the pbc won't give you that "bark" that i think you are looking for. also, depending on how much liquid you put in your foil before cambro, that makes the bark a little more moist as well. anyway, gl man and enjoy playing with it, you will be pleased i promise!!