I put the brisket on the bottom rack and a pork butt on the top rack. MMMMMmmmmm tasty... automatic basting for a nice moist brisket! You might also try taking it out at about 188 to 190 instead of 200. My cooking temps run about the same as yours. I've never foiled while cooking, but DO foil immediately upon removal from the cooker and let it sit, wrapped snug in foil and heavy towels inside a warm ice chest, for at least an hour. That sitting-time seems to be what makes the difference in juiciness, all other things remaining the same in testing. Whatever does the trick, the whole method works well for me, so I'm reluctant to change any one part of the process. /infopop/emoticons/icon_rolleyes.gif
Just my 2-cents' worth, for whatever that's worth...
Keri C
Smokin on Tulsa Time
Postscript: I had posted this description of my brisket doin's before Jim's note popped up... if Jim says 185, I'd go with 185. -kc