What I tend to do is pull the brisket out 190-195 and lay iton some foil I spritz the crap out of it with (whatever liquis you use) usually apple juice misture and wrp it up in foil then a blanket. I then throw it in a cooler for an hour to finish it off and rest it. Once that is over and one with I have a perfect brisket.
"If you looked at the yeast under a microscope, you'd see lots of leather skirts, whips, & chains". ~Sam Calagione
Mountain Boxers Brewing