So my first brisket. the good: flavor 9/10 tenderness 8/10

the bad: juicyness: 3/10

Flavor wise it was perfect and tender but dry I wrapped in butcher paper for the stall I usually do foil when I do a pork shoulder. cook temp wise overnight it fluctuated between 225 and 245

Once the stall happened I wrapped in butcher paper. About 150 internal temp. I upped the heat when internal temp was at 180 to get it over the finish line.

Somethings for next time: Use foil instead pull at 190 instead of 200 maybe trim less