Mad, One thing I have noticed over the years is, there are times when certain areas of the brisket will be too tender and other parts will be down right perfect. I have only had my ST about two months and like I said before, each brisket will cook differently regardless of your cooking method. IMHO, with one of these smokers you will get great briskets and awesome briskets. I read on this forum once that these things were tailor made for brisket and I whole heartedly agree. You will never get a dry brisket as long as you use a temperature probe and dont fall asleep.
Regardless of the cooking method, I have always wrapped in foil at the seventh inning stretch. That will be up to you and what you decide after pouring over the many brisket posts here at the forum. I think you can get 100 different methods here on the forum and they probably all work well in one of these smokers.