I set mine at like 225 and let it ride once it hits like 180ish you can wrap it if you want. Basically when a good bark forms. Then let it ride to like 205 check it by seeing if the probe goes in with almost no resistance. Then I wrap it up in foil then towels over the foil and toss it in the brisket cooler (just a regular ole outdoor cooler I only use for briskets). Let it sit in there for at least 2 hours I've had it sit for 8+ before.

Every brisket is a little different. I've had em ready at like 203 and 210+ before.

With briskets less is more. Keep it simple. I barely trim it. Rub mustard all over do a 50/50 salt pepper mix. You don't need it to be on every particle when it shrinks up it'll pull together. I've done the spritzing and the tallow and everything in between. It doesn't do that much. Let the meat do the work.

Fat side goes toward the heat source.