Thanks for the report.
I've been to Franklin's in Austin and that experience has become my reference point and target. I do Salt/Pepper only, but don't do foil or paper - I think because I'm too lazy and I'm getting dang tasty results.
Thanks for the answer above on how you wrap. That was helpful. Can you clarify:
1) For checking doneness, did you just do it by feel of pressing on the brisket? Press looking for wobbling? Or did you use a probe looking for resistance?
2) If probing, are you unwrapping, probing through the paper or what? Same with the temp readings, though the paper? And do you have enough skill to probe the top without going through the bottom paper/foil? I don't.