Congrats, it looks great.
On thing I found very helpful for keeping brisket moist, along with everything else was an Alto Shaam. They can be a little expensive, but well worth it in the long run. You can keep your brisket in a 6" hotel pan, with a cutting board in the bottom of the pan. Keep about 2 or 3 layers of plastic wrap tightly over it, and slice to order.
Best of luck with everything.