Not to rehash the brisket failure I had but I personally am not a fan of brining for briskets. The brisket you bought is good stuff, I always buy CAB packers from RD and have great results. I do think that the hold was your enemy. I wrap mine in foil and hold in a cambro and it works fine. I've kept food hot in a cooler for 6 hours and still kept it safe. It's much harder to do in the winter but no issue in the Georgia summer 
RG Not to rehash the brisket failure, you just did.... No worries:)
Since this in not my first rodeo and not yours.... what are your thoughts here.
The facts as I see them.... The brisket was overcooked, but the temp seemed right when I pulled it. My only thought as I looked at photos that I took was that I placed the probe in closer to the point and not the flat. Thus I overcooked the meat....
In the end it still was tasty and my neighbors enjoyed the meal, for me it the left over will be for BBQ pizza.
Stuff happens, move on, enjoy and smoke more
Greg
