<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does that sound right? </div></BLOCKQUOTE>
make sure the brisket is cold, straight from the fridge. milk your temp ramp up. start shutting vents down sooner and more gradually. You want the surface of the brisket <140* for as long as you can (within reason since the meat hasn't been cured).
I don't wrap at a specific temp, but use the exterior appearance as my guide. If you wrap prior to bark formation, you won't end up with much. Wrap the brisket when the appearance of the surface has darkened (slightly) and gotten crusty.