To me, moist and tender is more important than bark, so I do the following:
Season full packer well before the cook
Cook to 165-170 internal
Separate flat from point, reseason point and return to cooker
Foil flat, and add marinade. If you are looking for a marinade, Ricks sinful marinade is a good place to start
Around 190 internal on the flat start to check for tenderness. Pull it when it is tender(Have pulled as high as 207)
I have cooked points to about 205-210. I do not like burnt ends that have that rubbery texture, and the only way I have found to get rid of it is just keep cooking.
My brisket became much more tender and juicy when I added fat to the foil process(i.e. Ricks Sinful Marinade instead of just seasoned broth). I am still learning too, but give it a try. It is working for me.