I try to post pics (see my beef cheeks above), but yesterday I was a bit too frazzled to do it. I'm still not experienced enough with brisket to feel comfortable about timing or doneness. I run in and out with my thermapen a lot. I'll do better next time.
A question for all the good brisket cooks I assume (hope) are still lurking here: When you say "done at 195" or "done at 200" I assume that means the thickest part of the flat. How overdone is the thin part of the flat at that point? When my thermapen registered 195 in the thickest part, the thin part (about 3/4 inch thick) registered 201 and was pretty dry and crumbly. Any way to avoid that except wrapping (which I don't want to do - I love good bark)?