Looks nice on the Plate. Brisket need to be sliced Across the Grain not with it( BluDawg trade Secret Cut off the corner on the Flat so you know where to start the slices)
Don't cook by temp or you will never get it right on a consistent basis Cook By Feel
BBQ RULES FOR SUCCESS
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter it the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC