5. Pull it when the "feel" is right. This means Internal Temps is really a poor choice to determine to a novice when its done.
Your brisket basics are spot on except for this quote.
You can NOT teach "feel". It comes with time and experience. I firmly believe one must cook dozens if not hundreds of briskets before this is learned.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR