Taking it all the way to 195 for your next one will make a big difference. It's funny, sometimes that last 5 degrees can take an hour or two! But it does seem to make a difference in achieving a good "pull test". Allow plenty of extra time. You can always wrap and rest longer if it's done early, but it's hard to rush a brisket. A good brisket will be all jiggly when you remove it from the smoker. Underdone or overdone, or a poor quality brisket will be more stiff. Once you've achieved a perfect one, you'll know the moment you take it out of the smoker by feel how moist and tender it's going to be!
