I think alot of people do what you and I do. Tony's method is the same although he's a little more specific where he places the probe into the point. The flat on the packer I did last weekend was very much like most restaurants serve in this part of the country. It was good, but like you, I felt it was a tad dry. I think most restaurants brisket is too dry too.
Maybe it's just the nature of the beast and I'm being too picky. But I next time, I think I will monitor both the point and flat and do a little experimenting.
I have tasted the perfect brisket (in my mind). It was a gentlemen that was cooking across from us at the Missouri State Championship in Blue Springs, MO. I can't remember his name or team name, but his brisket is what I strive to produce. I've never had anything like it. Simply amazing.
Maybe someday...