Not a brisket expert (maybe cal will chime in) but I'd say if the meat was tender and juicy throughout, forget about further rendering. It all depends on the specific piece of meat, IMO. I seem to remember Smokin' Okie's recipe of rub with salt and pepper, put in smoker, wait until 200 - 205, and remove. No brine, no wrap, great bark and just real beef flavor. The few briskets I've had luck with were done that way.