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I've been working on my brisket for a while and I doubt I'll ever fInish. A couple of tips that help me are to put olive oil instead of mustard on meat before the rub, I think it helps seal in some more moisture. Also, I don't seperate the point until the meat hits 165, at which point I also foil the flat, add rub to newly exposed portion and put a few ounces of apple juice in the foil. I then cook until it reaches 190 and pack it tightly in a cooler with the foil wrapped in towels. I lt sit for at least 2 1/2 hours and wait until theast possible moment to slice it.
I cube the point once it hits 190 and put a light BBQ sauce on it and put it in a hand made foul bowl for a few more hours at a slightly elevated temp (260 or so).
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