Wayne, I used to cook my brisket to a high internal temp like Peter, around 200. I recently tried a different approach that I learned about on this forum. The approach originated in the book by Charlie Knote, "Barbecueing and Sausage Making Secrts". Charlie talks about how fat and connective tissue begins to melt at about 160, but the meat begins to dry out at 180. On my last cook I lowered the WSM temp to 200 when the meat reached 160, and took the brisket off at 185. This was the best I have ever done. The meat was so tender and juicy that it literaly fell apart. It was sometimes hard to slice!! I also had an 8lb butt on the top grate during that cook, and it took both hands to cradle it to get it off the grill! I didn't have to "pull" the pork it shredded itself.
I may cook again next week and if I do I will definately extend the time in the "zone" (160 to 180) again. You might try it yourself.
Royce Bunnell
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