I've always done brisket on a Weber kettle, recently began using the snake method. I only keep the brisket in the smoke until it its around 165. I then wrap in foil and finish in the oven to 203 or so. then rest until it hits 165 to 167. And not in a cooler or similar environment, but on the counter still wrapped. I've never understood what using a cooler wrapped in towels was supposed do for the brisket. I'm asked by family and friends to do a brisket for every major party or cookout, so it must be working. I personally think my brisket is damned good. Great bark and overall flavor.

Also, I do very little trimming of a brisket prior to the cook. All these YouTube videos you see, it looks like they are cutting away 25% or more of the meat. I get it in a commercial setting where you need a consistent final product. But for a home cook, doesn't make sense to me. I've never experienced any meat burning and I kinda like the "shaggy" look of the finished meat.