You might try letting it cook to about 195 , then start probing for tenderness. Usually 200 internal is about where it's like butta but not always. Sounds like you have a good rub there, I wouldn't change that personally but we all have different tastes! I use 50/50 salt and pepper with a little garlic and some cayenne for pop. When it probes right, pull it and leave it in the ice chest wrapped for at least an hour, ( I leave mine in for two to three hours). The longer it takes to come down in temp the more connective tissues and fat renders until there's nothing left to hold it together. My briskets wobble on the cutting board before I slice them.:wink:My rub was 1/2 cup kosher salt, 1/2 cup coarse ground black pepper, a little cumin, a lit brown sugar.
It probed at 180. I didn't let it sit too long though. Everyone was hungry and didn't want to wait. I normally woulda let it sit in an ice chest wrapped for an hr or so. Thanks for the tips. Any other suggestions?